• Raspberry Jam Tart With Almond Crumble

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Raspberry Jam Tart With Almond Crumble


Gourmet, December 2000


Active time: 15 min Start to finish: 45 min


Makes 8 servings.

2 cups sliced natural almonds
2/3 cup sugar
1 1/4 sticks (1/2 cup plus 2 tbsps) cold unsalted butter, cut into pieces
11/4 cups all-purpose flour
1 rounded 1/4 tsp salt
2 tbsps beaten egg
1 cup raspberry jam

Cooking Instructions
Step 1 Preheat oven to 400F.
Step 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.
Step 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.
Step 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.
Step 5 Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
Step 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.
Step 7 Cooks\' note:
Step 8 Е You can make tart 1 day ahead, then cool it before chilling, covered. Bring to room temperature before serving.