Raspberry and Almond Tart - Vegetarian
Our Delicate Raspberry Almond Tart perfectly combines the tartness of fresh raspberries with the nutty flavor of almonds. This elegant dessert features a crispy, golden tart shell filled with a sweet raspberry jam, crowned with delicate fresh berries and crunchy almond slices. It’s a collection of textures and flavors that will take your taste buds on a delightful journey.
Ingrédients
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 1 tablespoon ice water
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries
- 1/4 cup sliced almonds
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
- Add the chilled butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Add it to the flour mixture and blend until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface and place it into a tart pan, pressing down and trimming any excess dough.
- Spread the raspberry jam evenly over the bottom of the tart shell.
- Arrange the fresh raspberries on top of the jam.
- Sprinkle the sliced almonds over the raspberries.
- Bake for 25-30 minutes or until the tart shell is golden brown and the filling is bubbly.
- Allow the tart to cool completely before dusting with powdered sugar and serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 36g | Protéines: 5g | Fat: 18g | Sucre: 18g
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