Raspberry and Almond Tart by @lesgourmandisesdeloubna

1h25

8 servings

🧈

200 g

Butter

🍬

80 g

Icing sugar

🥚

3

Egg

🌾

250 g

Flour

🧂

1 pinch

Salt

🍬

100 g + 2 tbsp

Sugar

🌰

100 g

Ground almonds

🌱

Vanilla seeds

🫐

200 g

Raspberries

🍋

1 tbsp

Lemon juice

🌽

1 tsp

Cornstarch

💧

1 tbsp

Water

🫐

250 g

Fresh raspberries

  1. Mix
    • Softened butter
    • Icing sugar
    • Egg

    Mix the softened butter, icing sugar, egg, flour and salt together.

  2. Form

    Form the dough into a ball, wrap in film and chill for 2 hours.

  3. Cook
    • Raspberries
    • Sugar
    • Lemon juice

    Cook the raspberries with the sugar and lemon juice for 10-12 minutes.

  4. Add
    • Cornstarch
    • Water

    Add the diluted cornstarch and mix until thickened.

  5. Roll

    Roll out the pastry on a floured surface using a rolling pin, then unroll it directly into the tart tin.

  6. Line

    Line the tart tin with the pastry and prick the base.

  7. Add

    Add baking weights and blind bake for 15 minutes at 180°C.

  8. Pour
    • Softened butter
    • Sugar
    • Ground almonds

    Pour the almond cream onto the pre-baked pastry and add some raspberries.

  9. Bake

    Bake for about 25 minutes at 180°C.

  10. Cool

    Let the tart cool.

  11. Spread
    • Raspberries

    Spread the raspberry confit over the cooled tart.

  12. Arrange
    • Fresh raspberries

    Arrange the fresh raspberries cut in half on top, alternating the direction of the circles.

Raspberry and Almond Tart by @lesgourmandisesdeloubna

1h25

8 servings

🧈

200 g

Butter

🍬

80 g

Icing sugar

🥚

3

Egg

🌾

250 g

Flour

🧂

1 pinch

Salt

🍬

100 g + 2 tbsp

Sugar

🌰

100 g

Ground almonds

🌱

Vanilla seeds

🫐

200 g

Raspberries

🍋

1 tbsp

Lemon juice

🌽

1 tsp

Cornstarch

💧

1 tbsp

Water

🫐

250 g

Fresh raspberries

Preparation Steps

  1. Step 1/12

    Mix the softened butter, icing sugar, egg, flour and salt together.

    🧈Softened butter
    🍬Icing sugar
    🥚Egg
    🌾Flour
    🧂Salt
    🥣Mixing bowl

  2. Step 2/12

    Form the dough into a ball, wrap in film and chill for 2 hours.

    Plastic film

  3. Step 3/12

    Cook the raspberries with the sugar and lemon juice for 10-12 minutes.

    🫐Raspberries
    🍬Sugar
    🍋Lemon juice
    🍲Saucepan

  4. Step 4/12

    Add the diluted cornstarch and mix until thickened.

    🌽Cornstarch
    💧Water
    🍲Saucepan
    🥄Spatula

  5. Step 5/12

    Roll out the pastry on a floured surface using a rolling pin, then unroll it directly into the tart tin.

    🥖Rolling pin

  6. Step 6/12

    Line the tart tin with the pastry and prick the base.

    🍰Tart tin
    🍴Fork

  7. Step 7/12

    Add baking weights and blind bake for 15 minutes at 180°C.

    🧁Baking weights

  8. Step 8/12

    Pour the almond cream onto the pre-baked pastry and add some raspberries.

    🧈Softened butter
    🍬Sugar
    🌰Ground almonds
    🥚Eggs
    🌱Vanilla seeds
    🫐Raspberries
    🥣Mixing bowl

  9. Step 9/12

    Bake for about 25 minutes at 180°C.

  10. Step 10/12

    Let the tart cool.

  11. Step 11/12

    Spread the raspberry confit over the cooled tart.

    🫐Raspberries
    🥄Spatula

  12. Step 12/12

    Arrange the fresh raspberries cut in half on top, alternating the direction of the circles.

    🫐Fresh raspberries
    🔪Knife

Composition

Ingredients

Types

Dairy, Sugar, Eggs, Grains, Spices, Nuts, Fruits, Starch, Liquids

Ingredients

Butter, Icing sugar, Egg, Flour, Salt, Sugar, Ground almonds, Vanilla seeds, Raspberries, Lemon juice, Cornstarch, Water, Fresh raspberries

Notes

Butter (for the sweet shortcrust pastry, softened), Icing sugar (for the sweet shortcrust pastry), Egg (for the sweet shortcrust pastry, for the almond cream), Flour (for the sweet shortcrust pastry), Salt (for the sweet shortcrust pastry), Sugar (for the almond cream, for the raspberry confit), Vanilla seeds (amount not given), Raspberries (for the raspberry confit), Lemon juice (for the raspberry confit), Cornstarch (diluted in 1 tbsp water), Water (to dilute the cornstarch)

Allergens

Milk, Eggs, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, soy-free

Calories

390 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 38g, Fat: 24g, Fiber: 3g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 40mg, Iron: 1.2mg, Sodium: 110mg, Potassium: 150mg, Magnesium: 30mg

Vitamins

Vitamin A: 110µg, Vitamin E: 2.5mg, Vitamin C: 8mg

Preparation

Time Information

Preparation

45 minutes

Cooking

40 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Plastic film, Rolling pin, Tart tin, Fork, Baking weights, Saucepan, Spatula, Knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dinner Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Crunchy, Crumbly

Flavors

Sweet, Tangy, Fruity, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (covered or in an airtight container,best consumed within a day or two for optimal pastry texture), room temperature : a few hours (only if serving the same day, away from heat and direct sunlight), freezer : not recommended (fresh raspberry topping and confit do not freeze well; freezing will degrade texture)