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Servings:

Almond Tart

This amazing Almond and Raspberry Tart with a delicious buttery crust is the perfect dessert for Mother's Day.

Total Time

1hr 30min

0.0

0 Ratings

Author: In the Kitchen with Jonny

Servings:

Ingredients

Perfect Tart Crust

•

1 1/4 cups

All-Purpose Flour

•

1/3 cup

Powdered Confectioners Sugar

•

1/4 tsp

Salt

•

1/2 cup

Cold Cubed Butter

•

Farmhouse Eggs® Large Brown Egg , separated

•

2 Tbsp

Water

•

1 tsp

Vanilla Extract

Filling

•

1/2 cup

Butter , softened

•

1 box
(8 oz)

Almond Paste

•

4 Tbsp

Granulated Sugar

•

Farmhouse Eggs® Large Brown Eggs

•

1/3 cup

All-Purpose Flour

•

1/2 cup

Raspberry Preserves

•

1/3 cup

Sliced Almonds

Cooking Instructions

Preheat the oven to 375 degrees F (190 degrees C).

To make tart crust, in a large bowl, add All-Purpose Flour (1 1/4 cups) , Powdered Confectioners Sugar (1/3 cup) , and Salt (1/4 tsp) . Mix well and add Butter (1/2 cup) . Using a pastry cutter or a fork, blend in the butter with flour until fine crumbs form.

In a small bowl, whisk together the Yolk (1) , Water (2 Tbsp) , and Vanilla Extract (1 tsp) . Add egg mixture to the flour mixture and form a dough.

Place dough into a 9-inch tart pan. Press the dough evenly into the bottom and sides of the tart pan. Pierce (dock) the pastry base with a fork. Place in the freezer for 15 minutes.

Line the tart pan with aluminum foil and fill with dried beans or pie weights. Bake in the oven for 20 minutes.

Remove the weights and foil. Place on a rack to cool. Reduce the oven temperature to 350 degrees F (180 degrees C).

In a large bowl, beat the Butter (1/2 cup) until smooth. Add the Almond Paste (1 box) , one piece at a time, beating well after each addition. While mixing, gradually add the Granulated Sugar (4 Tbsp) .

Add the Farmhouse Eggs® Large Brown Eggs (2) one at a time, beating well after each addition. Stir in the All-Purpose Flour (1/3 cup) until completely combined.

Spread the Raspberry Preserves (1/2 cup) 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.

10.

Sprinkle the top of the tart with the Sliced Almonds (1/3 cup) . Bake until the filling is golden brown and firm to the touch, about 30-35 minutes.

11.

Transfer to a wire rack to cool completely. Serve and enjoy your Almond Tart!

Nutrition Per Serving

CALORIES

759

FAT

48.5 g

PROTEIN

11.6 g

CARBS

70.4 g