Because I love almonds, I decided to try a tart with cream that contains almonds. If you do not have almond flour, it is enough to grind the almonds on the robot. The origin of the frangipane cream is somewhat uncertain. There are many hypotheses about the story of this flavored cream used in France to prepare the well-known dessert Galette des Rois. Surely she always delights, giving the desserts that a they contain an elegant note. So it is with this raspberry tart of mine – a delicate and flavorful tart.
Regardless of whether you choose to make a larger tart or mini tarts, they are just as tasty and delicious.
For tender dough:
200 gr of flour
100 gr diced cold butter
1 pinch of salt
3 tablespoons raw sugar
1-2 tablespoons cold water (if necessary)
2-3 drops of almond essence
For frangipani cream:
100 gr soft butter (at room temperature)
100 g raw sugar
100 g of almond flour
2 tablespoons Amaretto liqueur
150 gr frozen or fresh raspberries
For decoration: raspberries, pistachios / almonds, powdered sugar
Method of preparation:
Tender dough:: you need quality butter from the fridge. Cut the butter into cubes, put it in the bowl of the food processor. Add flour, sugar, salt powder. Mix for a few seconds, until the dough becomes sandy. Add the beaten egg, mix for a few more seconds until the dough begins to come off the walls of the bowl. If this does not happen, add one or two tablespoons of cold water. Gather the dough into a ball, put it in cling film and refrigerate for 30 minutes. Spread the dough in a thin sheet on a lightly floured table. Give it a round or rectangular shape, depending on which shape you use. Roll the sheet on a rolling pin and place it in the tart pan greased with a little butter. Cut the dough in excess. Bake in the blind for 20 minutes, the first 10 minutes at 180 degrees then at 170 degrees. That is: place a piece of baking paper crumpled well in front of the dough between the palms. Put special balls or beans. In this way we bake the simple dough, without cream…
The cream can be prepared while the crust is baking. Mix the soft butter with the sugar until creamy. Add eggs, one by one and mix after each one. At the end, add almond and amaretto flour.
Put the cream over the baked crust, sprinkle the raspberries, and with your finger gently push the raspberries into the cream. Bake the tart for 20-25 minutes, until nicely browned on the surface. Allow to cool, portion and serve. Enjoi !!!