Ingredients
Shortcrust pastry
- 1 1/4 cups all-purpose flour 150 g; plus more for rolling
- 2 tablespoons powdered sugar 15 g
- 1/4 teaspoon fine salt
- 1/2 cup cold unsalted butter 113 g; cut into small cubes
- 1 large egg yolk
- 2 to 3 tablespoons ice water as needed
Jam and frangipane
- 1/3 cup seedless raspberry jam about 105 g
- 1/2 cup unsalted butter 113 g; softened
- 1/2 cup granulated sugar 100 g
- 2 large eggs room temperature
- 1 1/4 cups almond flour 125 g
- 2 tablespoons all-purpose flour
- 1/2 teaspoon almond extract
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon fine salt
- 1/3 cup sliced almonds
- 1 tablespoon powdered sugar optional, for serving
Equipment
- 1 9-inch tart pan with removable bottom
- 1 Rolling Pin
- 1 baking beans or pie weights
Instructions
Method
- Whisk the flour, powdered sugar, and salt. Rub or pulse in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk and 2 tablespoons ice water; add the final tablespoon only if the dough will not hold when pressed.
- Flatten into a disk, wrap, and chill for 30 minutes. Grease a 9-inch tart pan. Heat the oven to 375°F (190°C).
- Roll the dough to an 11-inch circle on a lightly floured surface. Fit it into the pan without stretching, trim the edge, prick the base lightly, and chill for 15 minutes.
- Line the shell with parchment and fill with baking beans. Bake for 15 minutes. Remove the parchment and weights, then bake 5 minutes more until the base looks dry but remains pale. Cool for 10 minutes. Reduce the oven to 350°F (175°C).
- Beat the softened butter and sugar until creamy. Beat in the eggs one at a time. Fold in the almond flour, all-purpose flour, almond extract, lemon zest, and salt until smooth.
- Spread the raspberry jam over the cooled pastry base, leaving a narrow edge. Spoon the frangipane over it in small dollops, then gently smooth without dragging up the jam. Scatter with sliced almonds.
- Bake for 30 to 35 minutes, until golden, domed, and set in the center. An instant-read thermometer should reach 160°F (71°C) in the filling. Cool completely in the pan before dusting with powdered sugar and slicing.
Nutrition
Serving: 1 slice (1/10 batch)Calories: 460kcalCarbohydrates: 43gProtein: 8gFat: 29gSaturated Fat: 11gCholesterol: 70mgSodium: 125mgPotassium: 150mgFiber: 3gSugar: 22g
Video
Notes
- Do not stretch the pastry into the pan; stretched dough shrinks as it bakes.
- A thin jam layer keeps the tart balanced. Too much can leak and leave the base soggy.
- The tart is ready when the center springs back lightly and the frangipane reaches 160°F (71°C).
- Store covered at cool room temperature for 1 day or refrigerate for up to 4 days. Bring to room temperature before serving.
- Nutrition is an estimate per slice based on the full recipe yield.
