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Raspberry-Almond Creme Tart

Source of Recipe


Chef David Day






List of Ingredients



• -- Pastry --
  
• 6 ounces butter, softened (no substitutes)
  
• 1-1/2 cups flour
  
• 1/2 cup powdered sugar
  
• *
  
• -- Raspberry-Almond Creme --
  
• 4 ounces butter, softened (no substitutes)
  
• 4 ounces almond paste
  
• 1/2 cup sugar
  
• 2 eggs
  
• 1/2 tsp vanilla
  
• 1/3 cup flour
  
• 1/2 cup raspberry preserves
  
• *
  
• Whipped cream and fresh raspberries
  






Instructions



1. For the pastry: Combine 1-1/2 cups flour and the powdered sugar in a bowl. Blend in the 6 ounces softened butter until ball forms. Press evenly into bottom and sides of a 10-inch removable bottom tart pan. Pre-bake at 375 degrees until golden, approximately 20 minutes. Allow to cool.
   
   
2. Mix almond paste and 1/2 cup sugar until well blended. Add 4 ounces softened butter and beat until smooth. Add flour, raspberry preserves and vanilla and blend well. Add eggs. Mix well until all ingredients are well blended, and mixture is light. Spread evenly into crust.
   
   
3. Bake at 375 degrees until mixture is set. Allow to cool. Remove ring from tart pan.
   
   Garnish with whipped cream and fresh raspberries.