Categories: Dessert
Ingredients
- 1/2 cup sliced almonds
- 6 tablespoons sugar
- 1 1/3 cup allpurpose flour
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 1/2 cups raspberries
- 1 teaspoon powdered sugar
Directions
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Preheat oven to 400 degrees fahrenheit.
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Combine almonds and and sugar in a food processor.
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Set aside half of the mixture.
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Add 1 1/3 cups flour and salt to half of sugar almond mixture.
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Cube cold butter into 1/4" size.
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Using a food processor add butter to flou mixture one piece at a time.
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Stir egg yolk, vanilla, and almond extract together.
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Add to the food processor.
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Pulse until dough begins to clump, should look like sand.
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Set aside 1/3 cup for the topping.
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Transfer the remaining dough to the tart pan.
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Press firmly into pan.
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Add two tablespoons of flour to almond mixture.
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Toss raspberries in mixture until well coated.
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Spread berries into tart pan.
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Sprinkle the remaining almond mixture over the berries.
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Sprinkle reserved dough into small clumps.
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Sprinkle over berries.
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Bake for 15 minutes.
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Reduce oven temperature to 350 degrees.
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Bake until crust is a golden brown, about 45 minutes.
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Let cool for 30 minutes before serving.