Raspberry Jam Tart with Almond Crumble
A delightful dessert featuring a buttery almond crust filled with sweet raspberry jam and topped with a crunchy almond crumble. This elegant tart combines the rich flavors of almonds with the bright tartness of raspberries.
Ingredients
- •2 cups sliced natural almonds
- •⅔ cup sugar
- •⅝ cup cold unsalted butter
- •2¾ cups all-purpose flour
- •¼ teaspoon salt
- •2 tablespoons beaten egg
- •1 cup raspberry jam
Cooking Instructions
- 1.
Preheat oven to 400°F.
5 min
- 2.
Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
5 min
- 3.
Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
5 min
- 4.
Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
15 min
- 5.
Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
5 min
- 6.
Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.
15 min
