Almond Raspberry Tart
Why I Love This Recipe
I found the basic recipe in a newspaper long ago and have enjoyed its flexibility as different fruits become available over the season.
Ingredients You'll Need
Crust
4 oz. butter unsalted
1 ½ c flour
½ c powdered sugar
scant dash salt
cream
Filling
4 oz. almond paste
½ c sugar
½ c butter, softened
2 eggs
½ t vanilla
1/3 c flour
½ c raspberry jam
Directions
Preheat oven to 375 degrees F. In food processor bowl, combine butter, flour, sugar and salt until evenly blended. With machine running, add just enough cream (very little) to make dough pull together. Press into 10” tart pan; bake 12-15 minutes. Cool.
In food processor, combine well the almond paste and sugar; beat in butter until very smooth. Blend in remaining ingredients. Spread in cooled shell and bake 15-18 minutes, until set. Cool to room temperature.
Serve with fresh raspberries and whipped cream.
Note: This may be varied using other fruits and corresponding jams, such as peach, apricot, blackberry or strawberry.
