Almond Tart with Raspberry Jam

Anything with almond paste is at the top of my patisserie list. Whether it’s a flaky almond croissant, moist almond cake, or this simple almond tart lined with raspberry jam, almond paste instantly adds rich flavor. I started testing recipes after my first taste of the almond tart at A Prior Thé in Paris so I could make it at home. I can’t return to my favorite city without a stop at the beautiful salon de thé in the Galerie Vivienne to savor a piece {my next trip is in September}. In the meantime, this decadent tart with almond paste, raspberry jam, and pâte sucrée {tart dough} will tide me over.

Almond Tart with Raspberry Jam Recipe
Filling
1/2 cup + 2 Tbsp. granulated sugar
4 oz. almond paste
1/2 cup unsalted butter, softened
2 large eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
6 Tbsp. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup sliced almonds {optional for topping}

Pâte Sucrée
{Adapted from Martha Stewart}
3 Tbsp. unsalted butter, softened
1/4 cup confectioners’ sugar
1 large egg yolk
3/4 cup all-purpose flour
1/8 tsp. salt
1 tsp. heavy cream
2/3 cup raspberry jam

For the dough, in the bowl of a food processor, combine butter and powdered sugar. Mix until fluffy, about 2-3 minutes. Add egg yolk, and mix until incorporated. Add flour and salt slowly. Last, mix in cream. Unlike pie crust, dough will be very soft and not cold. Roll into a thick disk, cover with plastic wrap, and refrigerate until firm, about 30 minutes. Preheat oven to 375 F (190 C). Roll out dough to ¼” thickness. Transfer to a 9” tart pan with removable bottom. Press up sides and roll over top with rolling pin to trim dough. Place tart pan on baking sheet. Line crust with parchment paper, and fill with baking weights or dried beans. Bake 10 minutes (only par-baked).

While the crust is baking, prepare filling. In a food processor, combine sugar, almond paste, and butter. Mix until smooth and almond paste is fully-incorporated. Add eggs one at a time, pulsing between each addition. Continue mixing until filling is pale, about 2-3 minutes. Add vanilla and almond extracts, and pulse again. In a separate bowl, combine flour, baking powder, and salt. Slowly add to almond mixture. Mix until just combined. Spread jam evenly onto prepared crust. Pour filling over jam. Smooth to cover jam completely. Bake for 30-35 minutes until crust is golden brown and filling surface is deep brown. Center will be slightly giggly. Remove tart from oven, and let cool completely. Remove tart pan ring, and cut into slices. Next time, sliced almonds will add a finishing touch...and I will be making this tart again soon.