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Almond Tart with Raspberry Jam
Created by: Howcan Team
Ingredients
- 1 1/4 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of almond extract
- 1/2 cup of raspberry jam
- 1 cup of almond flour
- 2/3 cup of granulated sugar
- 1/4 teaspoon of salt
- 2 large eggs
- 1/2 teaspoon of almond extract
- 1/2 cup of unsalted butter, melted and cooled
- Sliced almonds for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a food processor, combine 1 1/4 cups of all-purpose flour, 1/2 cup of cold unsalted butter, 1/4 cup of granulated sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of almond extract. Pulse until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and up the sides of the prepared tart pan. Chill in the refrigerator for 30 minutes.
- Spread 1/2 cup of raspberry jam evenly over the chilled crust.
- In a medium bowl, mix together 1 cup of almond flour, 2/3 cup of granulated sugar, and 1/4 teaspoon of salt. Add 2 eggs and 1/2 teaspoon of almond extract, and mix until well combined. Gradually pour in 1/2 cup of melted and cooled unsalted butter, and mix until smooth.
- Pour the almond filling over the raspberry jam in the tart shell, and spread it out evenly. Sprinkle sliced almonds on top for garnish.
- Bake for 35-40 minutes, or until the filling is golden and set. If the crust starts to brown too quickly, cover the edges with foil.
- Allow the tart to cool in the pan for 10 minutes, then carefully remove the sides of the pan and transfer the tart to a wire rack to cool completely before serving. Enjoy!
The Almond Tart with a layer of raspberry jam is a delightful dessert that combines the nutty flavor of almonds with the sweet and tangy taste of raspberry jam. This delectable treat has a rich history dating back to the medieval times in Europe, where almonds were a prized ingredient in desserts. Over the years, this tart has evolved and gained popularity in various regions, with renowned chefs adding their own unique twists to the recipe. Today, the best versions of this tart can be found in traditional patisseries in France, where the art of pastry-making is celebrated. The key to a perfect Almond Tart lies in achieving the right balance of almond flavor and the sweetness of raspberry jam. Some alternative methods for making this tart include using almond flour for a more intense almond flavor, or adding a hint of lemon zest to complement the raspberry jam. Whether enjoyed as a standalone dessert or paired with a scoop of vanilla ice cream, the Almond Tart with raspberry jam is a true indulgence for the senses.
60 min
8
320 calories
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