A delectable summer delight featuring a crisp, buttery crust, luscious almond frangipane filling, and vibrant fresh raspberries.
Ingredients
Scale:
1 ½ cups all-purpose flour
⅓ cup powdered sugar
½ cup unsalted butter, cold and cubed
1 large egg yolk
2-3 tablespoons cold water
½ cup unsalted butter, softened
¾ cup granulated sugar
1 cup almond flour
2 large eggs
1 teaspoon vanilla extract
2 cups fresh raspberries
Instructions
Preheat your oven to 375°F (190°C). This ensures a perfectly baked tart crust.
In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter, and rub it in with your fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and cold water. Mix until the dough begins to come together. Avoid overworking it to keep the crust tender.
Shape the dough into a disk, wrap it in plastic, and chill for 30 minutes. This helps to relax the gluten and keeps the crust flaky.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan and trim the excess. Prick the bottom with a fork to prevent bubbling.
Blind bake the tart shell for 15 minutes, then remove it from the oven and let it cool slightly.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-5 minutes.
Beat in the eggs one at a time, followed by vanilla extract. Gradually fold in the almond flour until well combined.
Spread the frangipane filling evenly into the tart shell. Arrange the fresh raspberries on top, pushing them slightly into the filling.
Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown. You'll know it's done when a toothpick inserted in the center comes out clean.
Allow the tart to cool completely before slicing. This enhances the flavors and makes serving easier.
