Raspberry-Almond Tart

Ingredients

• 50 fresh raspberries
• 170 g extra fine granulated sugar
• 1½ tsp lemon zest
• 85 g eggs
• 28 g egg yolks
• 170 g super fine almond flour
• 57 g cake flour
• 6 each 4-inch tart shells
• 85 g raspberry preserves
• 170 g unsalted butter, softened

• 57 g simple syrup
• 113 g sliced almonds
• Confectioners’ sugar (as needed for dusting)

Preparation

1. In a stand mixer, combine the butter and sugar. Using a paddle attachment, cream until light and fluffy.
2. Scrape down the bowl and add the zest, eggs, and yolk. Mix until combined.
3. Scrape down the bowl and add the almond flour and cake flour, mixing until combined. Scrape the bowl and mix again to ensure an even mix.
4. Evenly spread a thin layer of preserves over the bottom of each tart shell.
5. Using a piping bag with an open tip, pipe the almond filling into the shells, filling them about halfway.
6. Arrange about 12 raspberries over the surface of each tart.
7. Bake the tarts on a sheet pan at 345°F for 30 to 40 minutes, until the filling is firm and lightly golden.

1. Toss the almonds with the simple syrup and spread them on a silicone baking mat.
2. Bake at 345°F until golden brown. Remove and let cool.
3. Garnish each tart with the candied almonds and dust with confectioners’ sugar.

Nutritional Info (Per Serving)

Calories: 719.58
Total Fat: 49.17 g
Saturated Fat: 15.55 g
Trans Fat: 0.005 g
Cholesterol: 110.06 mg
Sodium: 24.42 mg
Total Carbohydrate: 63.41 g
Dietary Fiber: 8.66 g
Total Sugars: 42.64 g
Protein: 12.83 g
Vitamin D: 0.40 mcg
Calcium: 150.66 mg
Iron: 2.81 mg
Potassium: 436.21 mg