FRANGIAPANE

100 g Almond flour (3 oz)

100 g Sugar (3 oz)

100 g Unsalted butter, softened (3 oz)

1 Egg

50 g All-purpose flour (1.5 oz)

1 tbsp Almond extract

Salt

1 Tart dough recipe

200 g Confiture de framboise (2/3 cup)

45 g Almonds, sliced

2 pt Raspberries, fresh

Preheat Oven 175°C/350°F

PREPARE FRANGIAPANE 
Whisk butter and sugar for 2 minutes; add egg; add almond extract and almond flour. Mix well and then add the flour and salt. Set aside.

TO ASSEMBLE
Roll out chilled dough, cut into circles and fit into tins. Chill.
1) Spread Raspberry Preserves in a thin layer on the bottom of tart shell.
2) Let freeze to make it easier to spread Frangipane.
3) Place dollops of the Frangipane Filling on top of the preserves.
4) Gently spread filling to an even layer, using a small offset spatula or the back of a spoon. Be careful not to disturb the preserves.
5) Note: when using Frangipane Filling with berries or other fruit, the tart shell should be about half full of filling before adding the berries; the filling will rise up around the berries as the tart bakes.

Arrange the raspberries in a circle with one in center and press gently into Frangiapane. Scatter blanched sliced almonds between the berries. 

BAKE 
Bake the tarts 35-40 min until Frangiapane filling is set and a wooden skewer tests clean. Dust with powdered sugar.

TART DOUGH

CONFITURE DE FRAMBOISE

Ingredients