Almond and Raspberry Tart

Almond and Raspberry Tart
Almond and Raspberry Tart
"I've always loved to cook, and though at eighty-nine I'm slowing down, I still love it," writes Mary Gareffa of East Longmeadow, Massachusetts. "My grandfather and my father were both cooks in a monastery in Reggio Calabria, Italy, before they moved to this country, and luckily for me, my father was my cooking teacher. These are time-tested recipes for some everyday dishes that I grew up with and later served to my own family." Pasta frolla, Italian sweet pastry dough, is the tender press-in crust for this easy tart.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Italian Dessert Bake Raspberry Almond Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
  • Carbohydrate 56 g(19%)
  • Cholesterol 46 mg(15%)
  • Fat 14 g(22%)
  • Fiber 8 g(33%)
  • Protein 6 g(11%)
  • Saturated Fat 6 g(30%)
  • Sodium 94 mg(4%)
  • Calories 364

Preparation Preheat oven to 375°F. Combine flour, sugar and salt in processor; blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Using on/off turns, process until moist clumps form. Gather dough into ball. Using floured fingertips, press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam. Bake tart until crust is golden at edges and jam is bubbling thickly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart. Toss raspberries with remaining 2 tablespoons jam in bowl to coat. Top jam layer with berries. Sprinkle 2 tablespoons almonds around edge of tart.

Preparation Preheat oven to 375°F. Combine flour, sugar and salt in processor; blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Using on/off turns, process until moist clumps form. Gather dough into ball. Using floured fingertips, press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam. Bake tart until crust is golden at edges and jam is bubbling thickly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart. Toss raspberries with remaining 2 tablespoons jam in bowl to coat. Top jam layer with berries. Sprinkle 2 tablespoons almonds around edge of tart.

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