Raspberry Almond Tart - Chef Sabrina Mancin

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

DOUGH

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RASPBERRY MARMALADE

ALMOND CREAM

ASSEMBLY

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.

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