One 9-inch tart In this classic British dessert, a layer of tart jam is topped with a rich almond filling and sliced almonds. It is a gloriously elegant dessert, and sturdy enough to take on a picnic.
Whisk together in a medium bowl: 2 ¾ cups (345g) all-purpose flour; ¼ teaspoon salt
Beat in a large bowl or the bowl of a stand mixer until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened
Add and beat until smooth: ¾ cup (75g) powdered sugar
Scrape down the sides of the bowl. Beat in until combined: 1 teaspoon vanilla
Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until the butter and flour are combined and crumbly, but do not mix so long that the dough is a completely smooth mass. Add: 1 large egg, beaten
Mix on low speed until the dough comes together. Divide the dough in half for large tarts or into 10 equal pieces for tartlets. Flatten each into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. Before using, allow the dough to sit at room temperature until pliable but not soft.
Roll out the dough between two pieces of parchment paper. Transfer to one or two 10-inch tart pan(s) or ten 3-inch tartlet pans or rings and press the dough gently into the corners. Fit the dough into the pan as directed in Lining a Pie or Tart Pan with Dough. Prick the dough all over with a fork and freeze for 30 minutes.
Preheat the oven to 350°F.
Line the tart shell(s) with parchment paper and fill halfway with pie weights or dried beans. Bake until golden, about 25 minutes. Remove the parchment paper and weights and bake 5 minutes more. Let cool completely before filling.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until fluffy: 1 ½ sticks (6 ounces) unsalted butter, softened; 1 cup sugar
Beat in: ½ teaspoon almond extract
Beat in one at a time: 2 large eggs
Add and mix until combined: 1 ⅓ cups almond meal or flour; ⅔ cup all-purpose flour; ¼ teaspoon salt
Use immediately or store refrigerated in an airtight container for up to 4 days.
⅓ cup raspberry jam
½ cup sliced almonds
Powdered sugar
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
1 large egg yolk, beaten
1 Frangipane
⅓ cup raspberry jam
½ cup sliced almonds
Powdered sugar
Let's Cook
Step 1.
Butter and flour a 9-inch two-piece tart pan or tart ring. Line with: ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
Step 2.
Chill and bake as directed in the dough recipe or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with: 1 large egg yolk, beaten
Step 3.
Return the crust to the oven until golden brown, 5 to 8 minutes. Let cool for 10 minutes. Adjust the oven temperature to 375°F.
Step 4.
Prepare: Frangipane
Step 5.
Spread over the crust: ⅓ cup raspberry jam
Step 6.
Scoop the frangipane in dollops over the jam and spread evenly in the tart shell using a small offset spatula. Sprinkle over the top: ½ cup sliced almonds
Step 7.
Return to the oven and bake until the frangipane is set and browned, 30 to 35 minutes. Let cool completely in the pan on a rack. Before serving, dust with: Powdered sugar
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