Raspberry Almond Tart
A delicate raspberry almond tart featuring a buttery crust, luscious raspberry preserves, and a crisp lattice top, perfect for elegant gatherings or sweet indulgences.
Ingredients
Instructions
- Blend together flour, ground almonds, sugar, and cinnamon.
- Cut in butter with a pastry blender or fingertips until coarse crumbs form.
- Blend together egg and vanilla extract.
- Add to the flour mixture; combine well until dough is formed.
- Wrap and refrigerate dough for 30 minutes.
- Roll out one-third of the dough to a 10 x 4-inch rectangle between two sheets of wax paper.
- Place the rolled dough on a cookie sheet and freeze.
- Roll out the remaining two-thirds of the dough to an 11-inch circle between two sheets of wax paper.
- Press the dough into the bottom and sides of a 10-inch tart pan, forming a 1/2-inch deep shell.
- Spread raspberry preserves on the dough in the pan, leaving a 1/2-inch border.
- Cut 1/2-inch strips from the frozen rectangle of dough.
- Arrange the strips in a crisscross pattern over the raspberry preserves to form a lattice top, about 1 inch apart.
- Bake at 350° to 375°F for 25 to 30 minutes, until golden brown.
Nutrition & Diet Analysis (per serving)
794
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).