Raspberry Almond Tart with Almond Crust

Ingredients

For the almond crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold and cut into small pieces)
• 1 large egg yolk
• 1 tablespoon cold water (if needed)

For the raspberry filling:

• 2 cups fresh or frozen raspberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract

For the almond topping:

• 1/2 cup sliced almonds
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter (melted)
• 1/4 teaspoon almond extract

Instructions

1. Prepare the Almond Crust:

   1. In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, and salt.
   2. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
   3. Add the egg yolk and mix until the dough starts to come together. If the dough is too dry, add cold water, one teaspoon at a time, until it forms a cohesive ball.
   4. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Raspberry Filling:

   1. In a medium saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch.
   2. Cook over medium heat, stirring frequently, until the mixture begins to thicken and bubble. This should take about 5-7 minutes.
   3. Remove from heat and stir in the vanilla extract. Allow the filling to cool to room temperature.

3. Assemble the Tart:

   1. Preheat your oven to 350°F (175°C).
   2. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
   3. Prick the bottom of the crust with a fork to prevent bubbling. Bake the crust in the preheated oven for 15-18 minutes, or until it is lightly golden.
   4. Remove the crust from the oven and let it cool slightly. Spread the raspberry filling evenly over the partially cooled crust.

4. Prepare the Almond Topping:

   1. In a small bowl, combine the sliced almonds, granulated sugar, melted butter, and almond extract. Mix until the almonds are well coated.
   2. Sprinkle the almond mixture evenly over the raspberry filling.

5. Bake the Tart:

   1. Return the tart to the oven and bake for an additional 15-20 minutes, or until the almond topping is golden brown and the filling is bubbly.
   2. Allow the tart to cool completely in the pan on a wire rack before removing it from the pan.

6. Serve:

   1. Once cooled, slice the tart and serve. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.