| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 2 sticks unsalted butter, cut into 1/2-inch pieces, chilled, plus more for greasing tart pan
- 2 cups all-purpose flour, plus more for dredging
- 1 cup almond flour
- 1/4 teaspoon fine salt
- 1/4 cup iced water, plus extra, as needed
- 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
- One 7-ounce tube almond paste, cut into 1/2-inch pieces, at room temperature
- 3 large eggs, at room temperature, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons agave
- 1/2 teaspoon pure almond extract
- 12 ounces (about 3 1/2 cups) fresh raspberries
- 1 egg, beaten
Instructions
- Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
- For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
- Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
- For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
- In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
- On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
- Cut into slices and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 560 |
| Total Fat | 41 g |
| Saturated Fat | 19 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 10 g |
| Cholesterol | 145 mg |
| Sodium | 92 mg |
Reviews
OMG!!!
I could just eat spoonfuls of the filling! I did an easy version with a graham cracker crust which was a perfect mix with the almond and raspberries. I did not do the topper part. Just piled raspberries and agave on top. A HUGE HIT!
Crust is bland, next time I would ad a tablespoon or two of powdered sugar to the flour mixture. I didn’t add the almond extract, I subbed vanilla extract instead. The filling is not overly sweet so if you are looking for a sweet desert, this one with no modifications would not fit that bill Used a round 8″ springform and had roughly half the dough left over so I threw it in the freezer. Overall this recipe is good but next time I would sweeten it up just a bit.
I should have used my round tart pan rather than going out to buy a new oblong pan. Almond flour is very expensive and the recipe wasn’t worth the expense I went to. We thought the crust was bland tasting. It was a very pretty presentation but definitely will not keep this recipe nor ever make it again.
Absolutely amazing! I used a 11 inch tart pan and used pure maple syrup in place of the agave – other than that I followed the recipe as written! A new fave!
I made this with 2 medium size round tart pans and they are sooo good and look so pretty. I dust the top with a little powder sugar. I was hesitant at first about almond paste cause I never used them before but found it in Italian market. The sweetness of the almond paste and the tartness of raspberry works, or it will be too heavy. Giada’s recipes has always been the most reliable! Thanks Giada!
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