You will need a fluted 10″ spring form tart pan for this recipe.
Raspberry Almond Filled Cookie Tart
- 2 2/3 cup flour
- 1 1/3 cup sugar
- 1 1/3 cups unsalted butter, very soft
- 1 egg
- 1/4 teaspoon salt
- blanched almonds for decorating
Place all ingredients (except the blanched almonds) in mixer and mix until everything is incorporated evenly. To blanch almonds, boil almonds one minute, drain and squeeze almonds from their skins.
- 1 cup plus 2 tablespoons raw almonds with skin
- 1/2 cup sugar
- 1 1/2 teaspoons grated lemon rind
- 1 egg
- 1 teaspoon almond extract
- 1/4 cup raspberry jam
Place all ingredients except the jam in food processor and process just until nuts are very small but not as fine as almond meal. Roll out half of crust between two pieces of waxed paper. Remove top piece of waxed paper and use the bottom to lay crust in tart pan. Smooth out to the sides with your fingers. Spread almond mixture over crust leaving 1/2 ” around the edges. Roll remaining half of crust following the same procedure as the first half. Remove top piece of waxed paper and spread raspberry jam over crust leaving 1/2 ” around the edges. Lay second crust jam side down over first crust. Press gently to the sides and around the 1/2 ” edge to seam the crusts together so filling will stay inside. Decorate with blanched almonds. Bake tart in a 325 degree oven for 55 min.