|
| |
|
 |
- Almond and Raspberry Tart
- (Crostata di Mandorla e Lampone)
-
|
-
- Ingredients:
-
- 1 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup plus 2 tablespoons slivered almonds, toasted
2/3 cup plus 2 tablespoons seedless raspberry jam
2 and 1/2-pint baskets raspberries
-
- Directions:
-
- Preheat oven to 375° F.
Combine flour, sugar and salt in processor; blend 10 seconds.
Add butter.
Using on/off turns, blend until mixture resembles coarse meal.
Add egg and vanilla and almond extracts.
Using on/off turns, process until moist clumps form.
Gather dough into ball.
Using floured fingertips, press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam.
Bake tart until crust is golden at edges and jam is bubbling thickly, about 40 minutes.
Cool completely on rack.
-
- Push up pan bottom to release tart.
Toss raspberries with remaining 2 tablespoons jam in bowl to coat.
Top jam layer with berries.
Sprinkle 2 tablespoons almonds around edge of tart. Makes 8 servings.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
