Raspberry Tart

There are oo many things going on at once - but several projects are coming to an end so I will have more time for recipes.

This recipe i came up with a few years back for a dinner party we were having - i wanted to make a tart but i also wanted a pastry to I brought the two together.

Raspberry Tart

Ingredients

1 1/4 cups of blanched almonds - ground finely
1 cup of unbleached all purpose flour
1 stick plus 2 table spoons unsalted butter room temp
3/4 cup powdered sugar
1/2 lb fresh raspberries
1 egg
1 1/2 teaspoons ground cinnamon
1/8 teaspoon tumeric

Directions

After to have ground the almonds in the food processor add the butter, flour, sugar, egg, tumeric and cinnamon pulse until combined.

Preheat oven to 350 degrees

Grease a 8 inch tart pan, then press half of the almond mixture on the bottom of the pan. Next in a single layer arrange the raspberries. Now sprinkle the remaining almond mixture on top and pat with a fork to set.

Bake for about 40 or until golden brown. The tart should feel firm to the touch. Let cool and serve with whip cream or vanilla ice cream or both.

Enjoy Cooking