Almond and Raspberry Tart
It will take a long time before all the recipes are transcribed. Naturally, it’s not enough to just transcribe the text; I have to test the success again. These are all recipes I’ve been collecting for a long time, invented years ago, so I have to create, photograph, and alas, taste them to verify if they are also appetizing; it’s a hard job 😜, but someone has to do it, so I will continue to sacrifice myself.
As with all my recipes, even in this case, it is within everyone’s reach, with more than delicious results, recipes that I draw from my “notes” stashed among the books.
I generally make extensive use of seasonal products, in this case, the almonds I picked from my tree, in combination with the raspberry jam I made a few months ago!
It’s one of those cakes that inevitably repeats every season, but only once, sometimes twice, no more, because there is a lineup with other ingredients.
A rustic dessert that is much loved; crisp on the outside and filled with soft almond cream inside, fragrant and with the addition of an aromatic raspberry note.
Every now and then I dare with some modern sweets, but I think my path is in the search for traditional sweetness, which then, to look closely, I have a nice repertoire to redo and still discover. Every time I open a new book, I find a dessert I haven’t tried yet, so I think I’ll continue for a long time.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Almond flour and eggs, raspberries and pastry and then…
- 1.25 lbs shortcrust pastry (If you prepare it with the recipe's quantities, you will get about 2 lbs of shortcrust pastry; I use what I need, the rest I make into cookies or freeze for the following days.)
- 2.5 cups milk
- 3 egg yolks
- 0.75 cups sugar
- 0.5 cups almond flour
- 0.33 cups cornstarch
- 1 cup raspberry jam
- as needed spray gelatin (To glaze, if desired. Otherwise, powdered sugar.)
Tools
The pastry board, if you don’t use the kitchen table directly, the baking pan for the tart, the bowl for mixing, the saucepan for the cream, a scale to weigh, and general utensils
- Pots
- Non-stick pans
- Bowls
- Cookie cutters
Steps
They are simple desserts, it doesn’t take long… With a few steps, you’ll get a great tart
First of all, prepare the cream, which will then have to cool. In a saucepan, combine eggs and sugar and mix; add the cornstarch and almond flour. Alternatively, you can also use almond paste; mix carefully and add the cold milk. If you want a more pronounced flavor, you can add a vial of almond flavoring; I prefer it natural. Thicken the cream over not too high a flame and then let it cool with cling film in contact.
Prepare the shortcrust pastry and after letting it rest as per instructions, roll it out to line the pan…
Spread the raspberry jam on the bottom.
And the cooled cream, if it is not cold enough, it’s preferable to let it rest in the refrigerator for about half an hour before baking; decorate according to your preferences.
Bake in a preheated oven at 350°F until golden in the center rack; it will take about thirty minutes, not all ovens are the same. Remove from the oven, let cool, and before serving, you can glaze it with the gelatin or dust it with powdered sugar
Your almond tart is ready to be enjoyed!
How to store your dessert
If you need to store it, the refrigerator is the ideal place. You can also freeze it. But you can also freeze the raw tart and bake it still frozen; of course, the time will be a little longer, but you will have a freshly baked dessert. Other variations are in your creativity for the decoration; the recipe is this, if you change the ingredients, it won’t be the same, at most, you can make single portions.
