Raspberry Almond Tart

The inspiration for this tart is the popular Austrian torte called Linzer from where also the Linzer cookies come from. I love the combination of raspberries and almonds so I decided to give the tart a twist by incorporating almond flour in the dough and an almond cream that bakes with the tart shell creating a thicker crust but with two textures.

INGREDIENTS

DOUGH:
• 300g = (about) 11oz butter, unsalted
• 200g = 7oz = 1 cup sugar
• 100g = 3.5oz = 2 large eggs
• 500g = 1.1lb = 4 cups unbleached, all-purpose flour
• 90g = 3oz almond flour
• 2 tsp lemon zest
• 1 tsp cinnamon

RASPBERRY MARMALADE:
• 340g = 12oz = 1 bag of frozen raspberries (or a combination of strawberries and raspberries)
• 61g = 2oz sugar
• 1 tsp lemon juice (optional)

ALMOND CREAM:
• 86g = 3oz almond flour
• 8g = 0.28oz = 2 ½ tsp unbleached, all-purpose flour
• 86g = 3oz butter, unsalted
• 86g = 3oz powdered sugar
• 52g = 1.83oz = 1 large egg

Cream sugar and butter until very light and fluffy.
In the mean time, combine and sift the dry ingredients (except lemon zest).
Add the eggs to the mixture and beat only for a few seconds until it begins to incorporate. Stop and scrape down the bottom and sides of the bowl.
Continue mixing for only a few more seconds. The egg will begin to incorporate but it’s ok if the mixture looks “broken” and not fully incorporated.
Add the dry ingredients in two additions, scraping down the bowl after the first one.
Mix just until the flour disappears and every thing is well combined.
Place the dough between two pieces of parchment paper and roll to make it flat.
Refrigerate for at least an hour before using. At this point you can also freeze it.

Combine all ingredients in a thick bottom pot and bring the mixture to a boil.
Reduce to a simmer and reduce uncovered on medium heat until the marmalade has thicken to the consistency of a marmalade you would buy in a supermarket.
Let cool completely and store in an airtight container and keep in the refrigerator.
Just know that this marmalade has a lot less sugar than a store bought, about 47% less! So since you are going to have extra after making the tart, feel free to enjoy it for breakfast over toast or mixing it with your favorite plain yogurt.

Preheat the oven to 350ºF
You will have enough dough to be able to use a 10” tart ring or fluted tart pan (not higher than 1”). Though you can also use several smaller pans and molds like in the photo.
Roll the dough to about ¼” and place inside the molds or pans. This dough is forgiving enough that if it breaks, you can simply patch it with no major consequences. You could even spread and press the dough inside the mold if you don’t feel comfortable rolling it. Just make sure it is the same thickness all throughout.
With the left over dough, cut little cookies which will then go on the top of the tarts as decorations.
Place the pans in the freezer for at least 30 minutes. You could even do this the day before.
Spread a think layer of the almond cream on the bottom of the pan.
Bake for 15 minutes. Remove from the oven and spread a thin layer of the raspberry marmalade all throughout the bottom of the tart.
Bake again for another 11-12 minutes or until the edges of the tarts are starting to become golden. If you see that they will start browning too fast, you can lower your oven to 335º-325ºF
Let them cool completely.
Take a little of heavy cream or milk and brush the top of the cookies or scraps. Sprinkle some sugar and bake for about 12 minutes or until they are lightly golden. Let cool completely.
Decorate with the cookies by holding them with some sweetened whipped cream.

I think this is a delicious and beautiful dessert for the Holidays but the best part is that you can make all three components weeks in advance and put them together when you are ready to bake.

Raspberry Almond Tart

INGREDIENTS

DOUGH

RASPBERRY MARMALADE

ALMOND CREAM

ASSEMBLY

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