Once I was able to go out in public without feeling like Typhoid Mary, I ventured to Williams Sonoma for a tart pan. I’m obsessed with tarts now and really wanted to make one for our Easter dessert, so I scoured the web for good ideas. This almond tart is actually a hybrid from Better Homes & Gardens and Williams Sonoma, and it is delicious. While I doubt it would help me win Star Baker, I enjoyed making it very much. Many more tarts to come!
For the pastry
- 1 1/4 cups flour
- 8 tablespoons cold butter
- 1 egg yolk, beaten
- 2-3 tablespoons ice water
For the filling
- 8 tablespoons butter, at room temperature
- 8 ounces almond paste, cut into slices
- 1/4 cup sugar
- 2 eggs
- 1/3 cup flour
- 1/3 cup raspberry jam
- 1/3 cup sliced almonds
To make the pastry, place flour in a large mixing bowl and cut in butter until the crumbs are pea-sized. Mix egg yolk and 1 tablespoon ice water and drizzle over flour mixture, stirring with a fork to moisten. Add additional tablespoons of water, 1 tablespoon at a time, stirring to moisten. Gently knead the dough until a ball forms; flatten into a disc and wrap in plastic, then chill for 1 hour.
Position a rack in the lower third of your oven and preheat to 375 degrees. Roll out pastry to about a 12-inch diameter, then carefully transfer to a 9 1/2 inch tart pan with a removable bottom. Carefully press pastry up the sides of the pan, extending dough over the edges. Gently run your rolling pin over the edges of the pan to remove excess dough; reserve your excess dough for another use.
Line tart shell with foil and fill with pie weights – I use dry beans. Bake for 20 minutes, then lift the foil; if the crust is a pale golden color all over, it’s ready. If not, continue baking for a few more minutes at a time, checking often, until crust is pale golden all over.
Remove crust from oven and place on a wire rack while you prepare the filling; lower the oven temperature to 350 degrees and place the rack in the center.
In a mixing bowl fitted with the paddle attachment, beat butter until completely smooth. Add almond paste one slice at a time, mixing very well between each addition until the filling becomes completely smooth. Note: I flattened out my slices of almond paste so they’d blend into the butter easier. With the mixer running on low, slowly add the sugar, then add the eggs one at a time, beating well after each. Stir in flour.
Spread raspberry jam over the bottom of the crust, then carefully top with dollops of almond filling and spread filling to form an even layer; the jam may travel up the sides of the crust a bit, and that’s okay. Top with sliced almonds in an even layer.
Bake for 30-35 minutes, until the center is completely set. Remove from oven and place on a wire rack to cool; I used an inverted 6-inch cake pan on my cooling rack and remove the side of the tart pan. Cool completely; serve at room temperature and store in an airtight container for up to 3 days.
Makes 8 servings.