Almond Raspberry Tart

Ever since I saw this tart on The Galley Gourmet’s site (who has an unbelievable site, by the way), I’ve been meaning to make it. Something always got in the way. So I decided I would make it for Christmas Day. Well I wasn’t at my best this Christmas having been sick the day before. I managed to make the crust and get it ion to the oven. When I got to the point of taking the foil and weights off and putting it back in to the oven, I got a phone call and forgot about the timer for the last couple minutes of baking. My crust was a little too well done for the tart! So, instead of taking a chance on ruining all of the ingredients, I put the filling ingredients in  to the fridge, and would make the crust again later. Well, today was later. The tart came out beautiful. This tart is delicious. And well worth making. Even if I did have a mishap in making it the first time. It was well worth the wait!

Almond Raspberry Tart

For the Tart Dough:

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon kosher salt
9 tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes
1 extra large egg

For the Filling:

8 tablespoons (4 ounces) unsalted butter at room temperature
1-8 ounce can almond paste, broken into 1-inch pieces
1/4 cup granulated sugar
2 extra large eggs at room temperature
1 teaspoon finely grated lemon zest
pinch of kosher salt
1/3 cup unbleached all-purpose flour
1/3 cup raspberry preserves
1/3 cup sliced almonds

To make the Tart Dough:

In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  Between 2 pieces of lightly floured parchment paper, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Transfer to a 9 1/2-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.

Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 20 minutes.  Remove the weights and foil and bake for another 3-5 minutes.  Place on a rack to cool.  Reduce the oven temperature to 350º F.

 To make the Filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth.  Add the almond paste, one piece at a time, beating well after each addition.  While mixing, gradually add the sugar.  Add the eggs, one at a time, beating well after each addition.  Mix in the lemon zest and salt.  Stir in the flour until completely combined.

Using an off-set spatula or large spoon, spread the preserves 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.  Bake until the filling is golden brown and firm to the touch, about 35-45 minutes.  Transfer to a wire rack to cool completely.  Carefully remove the side of the tart pan and slide the tart onto a serving platter.