This is an almond tart at it’s finest. Rich, buttery pastry, fudgy almond layer and a luscious almond cream filling studded with tart raspberries. Almonds feature in both the pastry and filling making it a proper almond tart.
The food processor does all the work and that eliminates any concerns about pastry making.
You can buy marzipan but refer to my simple and easy recipe that forms part of my Petit Four recipe and make some quickly before making this tart. The marzipan adds an absolutely wonderful texture and taste to this tart.
The addition of raspberries is optional but it does provide a lovely tartness to balance out the sweetness of the other almond cream.
Ingredients for Pastry
- 100 g spelt or cake flour
- 30 g ground almonds
- 30 g icing sugar
- 75 g chilled and diced butter
- 1 egg yolk (save the whites for the almond cream)
- 150 g marzipan to layer over pastry
- In a food processor, add butter, flour, almonds and icing sugar and blitz till the mixture looks like fine crumbs.
- Add egg yolk and blitz briefly till the mixture comes together in a soft, smooth ball.
- Lightly grease a 20 cm tart tin with a removable base about 2 – 3cm deep.
- Turn pastry into tart tin and press lightly to spread pastry in an even layer over the base and sides of the tin.
- Apply a piece of plastic wrap or parchment paper over the pastry and smooth and even out the pastry.
- Use the back of a spoon and push pastry into the sides of the tin.
- Roll out a thin piece of marzipan into a 20 cm circle to fit onto the surface of the pastry.
- Keep tart base in the fridge while the almond cream is prepared.
Almond Cream Filling
- 50 g butter
- 75 g caster sugar
- 2 eggs plus the whites from the egg used for the pastry
- 1 tsp almond essence
- 120 g ground almonds
- 1/2 tsp baking powder
- 50 g raspberries (optional)
- Preheat oven to 170 degrees celsius.
- Using the food processor, cream the butter and sugar till smooth and creamy.
- Add eggs and egg white and blitz till well combined and smooth.
- Add the almonds, almond essence and baking powder and blitz to a smooth cream.
- Add the almond cream to the tart shell.
- Add raspberries to the surface of the filing.
- Bake for 35 minutes until golden, risen and firm.
- Cool tart in tin before turning out.
