Almond Tart

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.

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.

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