Prep Time: 60 min
Total Time: 135 min
Yield: 10
In this delicious dessert, the pâte sucrée provides a sweet, buttery crust with the perfect balance of crispness and tenderness. The frangipane filling adds rich, nutty flavor, while raspberry jam brings a fruity twist.
Fresh raspberries add brightness, and toasted slivered almonds offer a satisfying crunch. A light dusting of icing sugar finishes this simple yet comforting dessert with a touch of sweetness and a delightful blend of flavors and textures.
250 gram all purpose flour
90 gram powdered sugar
50 gram almond flour
Pinch of salt
150 gram butter, cold and cubed
1 egg
100 gram butter, unsalted and softened
100 gram granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
100 gram almond flour
1/2 cup raspberry jam
1 1/2 cup fresh raspberries
1/3 cup sliced almond
1 tbsp icing sugar
In a large mixing bowl, sift together the all-purpose flour and powdered sugar.
Add the almond flour and a pinch of salt, and gently combine all the dry ingredients.
Add the butter to the dry ingredients.
Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Crack the egg into the mixture. Using a fork or your hands, gently mix the egg into the dry ingredients until the dough starts to come together. Be careful not to overwork the dough; just mix until it's combined.
Turn the dough out onto a clean, floured surface. Gently knead the dough a few times to bring it together.
Shape it into a flat disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to rest and firm up.
For blind baking, preheat the oven to 180°C (350°F).
On a lightly floured surface, roll out the dough to 1/4 inch thick.
Gently transfer the dough to a tart pan and press it into the bottom and sides of the pan. Trim any excess dough hanging over the edges.
Place the tart pan with the dough in the freezer for about 15 minutes.
Line the chilled tart shell with parchment paper or aluminum foil and fill it with pie weights or rice.
Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden.
Allow the Pâte Sucrée crust to cool completely in the tart pan on a wire rack.
Meanwhile, In a large bowl, add the butter and sugar. Whisk until soft and creamy.
Add the eggs one at a time, whisk until well combined before adding the other egg. Add vanilla extract and almond flour. Whisk until fully combined.
Preheat your oven to 180°C (350°F).
Once the pâte sucrée cooled completely, spread a thin, even layer of raspberry jam over the bottom of the pâte sucrée.
Spoon the prepared frangipane filling over the raspberry jam layer. Smooth it out evenly using a spatula.
Place fresh raspberries on top of the frangipane filling and sprinkle with slivered almonds.
Place the tart in the preheated oven and bake for approximately 30-40 minutes, or until the frangipane is set, and the tart has a lovely golden-brown color on top.
Once baked, remove the tart from the oven and let it cool in the tart pan on a wire rack.
Once the tart has cooled, dust the top with a generous amount of icing sugar.
Carefully remove the tart from the pan, slice it into portions and enjoy! نوش جان
