Raspberry Almond Tart

Ingredients

All-purpose flour

1 1/4 cups

Unsalted butter

1/2 cup, cold and cubed

Granulated sugar

1/4 cup

Salt

1/4 teaspoon

Almond flour

1 cup

Egg

1 large

Vanilla extract

1 teaspoon

Fresh raspberries

2 cups

Powdered sugar

for dusting before serving

Instructions

1. In a food processor, combine the all-purpose flour, cold cubed butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the almond flour, egg, and vanilla extract to the food processor. Pulse until the dough comes together into a ball.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough evenly into the pan, ensuring there are no cracks, and trim any excess dough.
6. Spread the almond cream evenly over the tart crust, smoothing it out with a spatula.
7. Arrange the fresh raspberries on top of the almond cream, pressing them slightly into the cream.
8. Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the raspberries are slightly softened.
9. Remove the tart from the oven and let it cool completely in the pan on a wire rack.
10. Before serving, dust the tart generously with powdered sugar for an elegant finish.
11. Slice into wedges and serve. Enjoy the explosion of flavors!