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French Almond & Raspberry Tart

July 14, 2013 5:19 pm / 1 Comment / Trudy

Dessert for Bastille Day!

French almond & raspberry tart

Easy if you make the French Sweet Pastry beforehand.  Honestly, you can let this pastry rest for a couple of days.  It is very forgiving, it even freezes well but remember to take it out of the freezer the day before to defrost in the fridge and then bring it out to warm a little about half an hour before rolling.  It is deliciously short and perfect for this tart.  I made a 26cm tart so the quantity of pastry was perfect for this size.

The quantity of the filling is enough for a 30cm tin.  If your tin is smaller, don’t try to use it all or you will have a disaster.  The remainder will keep in the fridge in a covered container for about 3 days so you can make some little mini tarts another time with the rest.

Roll out the pastry and line a 26cm tart tin with a removable base.  Chill while you are making the filling.  This tart does not require the base to be blind baked provided you follow the oven instructions.

Preheat oven on Conventional, Fan Assisted or Super Fan Forced @ 160°C  (you need the bottom element on for the pastry to cook on the base)  Don’t use Fan Forced alone as that has the heat only coming from the rear of the oven.

Place an oven tray on the closest rack to the floor of the oven.   Never place directly on the floor.

Filling:

250g unsalted butter, softened
250g ground almonds
250g icing sugar, sifted
1/4 cup cornflour
2 teaspoons grated orange rind
3 large eggs (70g)
1 tablespoon of Grand Marnier or Rum
1 punnet of fresh raspberries.  You can also use other fruit such as blueberries, ripe pears, pitted cherries or fresh dates.

Method:

  1. Beat softened butter, rind and icing sugar together until pale and fluffy.
  2. Add eggs one at a time beating well after each addition.
  3. Now add the ground almonds, cornflour and liquor.
  4. Mix well and spoon into uncooked, prepared tart base.
  5. Level out with a spatula and place the raspberries in an attractive pattern over the top.  Press them into the mixture just a little.
  6. Bake for 40 minutes.  Let it cool in the tin completely before removing and placing on a large plate.
  7. Dust with icing sugar and serve with whipped cream.

The filling was really moist, not dry like some almond tarts can be.  Everyone said it was pretty amazing 🙂

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Posted in: Baking, Desserts

One Thought on “French Almond & Raspberry Tart”

  1. Sera on December 27, 2020 at 12:27 pm said:

    Beautiful tart…

    Reply↓

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