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Raspberry Almond Tart with Whipped Cream
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam
- 1 tablespoon lemon juice
- 1/4 cup sliced almonds
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine 1 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/2 cup of almond flour, 1/4 teaspoon of almond extract, and 1/4 teaspoon of salt. Pulse to mix.
- Add 1/2 cup of cold, cubed unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs.
- Press the dough into a 9-inch tart pan with a removable bottom, making sure to evenly cover the bottom and sides. Prick the bottom with a fork and chill in the refrigerator for 15 minutes.
- Bake the tart crust for 15-18 minutes, or until golden brown. Remove from the oven and let it cool completely.
- In a small saucepan, heat 1/4 cup of raspberry jam and 1 tablespoon of lemon juice over low heat until the jam is melted. Remove from heat and let it cool slightly.
- Spread the raspberry jam mixture over the bottom of the cooled tart crust.
- Arrange 1 1/2 cups of fresh raspberries on top of the raspberry jam in a single layer. Sprinkle 1/4 cup of sliced almonds over the raspberries.
- In a medium bowl, whip 1/2 cup of heavy cream with 1 tablespoon of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
- Serve the raspberry almond tart with a dollop of whipped cream on top. Enjoy!
The Raspberry Almond Tart is a classic dessert that originated in France. This delectable treat features a buttery, flaky crust filled with a rich almond cream and topped with fresh raspberries. The tart is then baked to golden perfection, creating a delightful contrast of textures and flavors. Chefs like Pierre Hermé and François Payard have popularized this dessert in their renowned patisseries, making it a staple in French pastry culture. The addition of a dollop of freshly whipped cream adds a luscious, creamy element that perfectly complements the tartness of the raspberries. For the best version of this dish, head to Paris or visit a reputable French bakery. The key to nailing this dessert lies in achieving the perfect balance of sweetness from the almond cream and the tartness of the raspberries. Whether enjoyed at a quaint café in Provence or a bustling boulangerie in Paris, the Raspberry Almond Tart with a dollop of whipped cream is a timeless indulgence that continues to captivate dessert enthusiasts worldwide.
60 min
8
320 calories
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