Raspberry Almond Tart

Over the past several months, my sweet friend May has shared a variety of tips and tricks in the kitchen to make just about every recipe more appealing. May is Parisian and learned to bake and cook at the knee of her grandmother. So, when she gave me an Raspberry Almond Tart, along with the recipe, I was all to happy to accept her kind offer and share the recipe with all of you. Bon cuisine!

For the shell:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

9 tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes

1/4 teaspoon kosher salt1 extra large egg

For the filling:

8 tablespoons (4 ounces) unsalted butter at room temperature

1-8 ounce can almond paste, broken into 1-inch pieces

1/4 cup granulated sugar

2 extra large eggs at room temperature

1 teaspoon finely grated lemon zest and one pinch of kosher salt

1/3 cup unbleached all-purpose flour

1/3 cup raspberry preserves

1/3 cup sliced almonds

Instructions:

In a food processor, combine flour, sugar, and salt. Add butter and pulse in short bursts until the butter is pea size.  Add the egg and process in long pulses, about 5-7 seconds, until the dough has started to clump.  Remove dough and form it into a ball using your hands. Wrap in plastic and chill in the refrigerator for up to two hours. Preheat the oven to 375º F.  

On a  lightly floured work surface, roll the dough into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking. Carefully place the dough into 9 1/2-inch tart pan with a removable bottom.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes. 

Line the tart pan with aluminum foil or parchment and fill with dried beans or pie weights.  Bake for 20 minutes. Remove the weights and foil or paper and bake for another 3-5 minutes.  Place on a rack to cool.  Reduce the oven temperature to 350º F.

To make the filling, beat butter until smooth in a stand mixer fitted with the paddle attachment. Add the almond paste, one piece at a time, beating well after each addition.  While mixing, gradually add the sugar.  Add the eggs, one at a time, beating well after each addition.  Mix in the lemon zest and salt.  Stir in the flour until completely combined.

Using an off-set spatula, spread the preserves evenly over the bottom of the tart shell.  Place spoonful dollops of the filling over the preserves and gently spread to completely cover the preserves.  Sprinkle the top of the tart with the sliced almonds.  Bake until the filling is golden brown and firm to the touch, about 35-45 minutes.  Transfer to a wire rack to cool completely.

Carefully remove the side of the tart pan and slide the tart onto a serving platter.  Enjoy!