Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 cup (30g) powdered sugar, sifted
  • 1 large egg yolk
  • 2-3 tablespoons (30-45ml) ice water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup (100g) almond flour (almond meal)
  • 2 tablespoons all-purpose flour
  • 1/2 cup (150g) seedless raspberry jam
  • 2 tablespoons sliced almonds, for garnish (optional)
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Combine flour, butter, and powdered sugar in a food processor or by hand until the mixture resembles breadcrumbs.
  2. Add the egg yolk and gradually add ice water until the dough just comes together.
  3. Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  4. Roll out the chilled dough on a lightly floured surface and carefully transfer it to the tart pan. Press into the bottom and up the sides. Trim excess dough and crimp the edges.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the edges are lightly golden. Remove the weights and parchment paper and bake for a few more minutes until the crust is set.
  6. Cream together softened butter and sugar until light and fluffy.
  7. Beat in the eggs one at a time, then stir in the almond extract.
  8. Gradually add the almond flour and all-purpose flour until just combined. Be careful not to overmix.
  9. Spread the raspberry jam evenly over the pre-baked tart crust.
  10. Pour the frangipane filling over the raspberry jam, spreading it evenly.
  11. Bake until the frangipane is golden brown and set, and a toothpick inserted into the center comes out clean.
  12. Let the tart cool completely in the pan before removing it. Garnish with sliced almonds and a dusting of powdered sugar, if desired.