Raspberry and Almond Tarts

Name: Raspberry and Almond Tarts
Yield: Eight to ten 3½- to 4-inch tarts
Cuisine: American
Ingredients: Confectioners’ sugar for dusting; ⅓ cup seedless raspberry preserves or jam; 2 baskets (8 to 12 ounces each) fresh raspberries; ¼ cup all-purpose flour; ⅓ cup seedless raspberry preserves or jam; 2 large eggs; 4 tablespoons unsalted butter; ¾ cup (about 3 ounces) whole blanched almonds; ½ cup sugar; 1 teaspoon almond extract

Preparation info

Eight to ten
3½- to 4 inch tarts

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

The tart, juicy berries offer an ideal contrast to the dense, rich, and aromatic almond filling. This exquisite tart is best at teatime, when your appetite has not been sated.

Ingredients

1 recipe Cookie Dough for Tartlets

Americas
United States
Pie
Vegetarian

Method

Prepare and chill the dough.
To make the almond filling, combine the almonds and sugar in a food processor fitted with the metal blade. Pulse on and off repeatedly until the mixture is finely ground, about 1 minute. Use a metal spatula to scrape the inside of the bowl, dislodging any of the mixture stuck along the inside bottom edge of the bowl.
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