Last updated on September 21st, 2021 at 02:37 pm
This Raspberry Almond Tart is the courtesy of my friend Karen who loves to bake. It is the combination of two recipes, the Italian Almond Tart and the famous Linzer Torte. A tasty, rich and buttery nut flavored pastry with a succulent raspberry filling. There are different versions of a Linzer Torte and apparently it might be the oldest cake in the world. You can read more about it here.
Karen used toasted almonds and toasted hazelnut which I think is a great combination. The nutty flavor is marvelous. Many recipes will call for blanched almonds and toasted hazelnuts. My friend Karen said, that she prefers to toast both nuts because she finds the dough easier to manage and richer. Or you can easily buy toasted almonds. The crust of a Linzer Torte may also vary in color depending on whether the almonds are blanched or toasted. The crust will also vary if the nuts are whole or sliced.
An Almond Tart is usually made like a sandwich or like a tart with a layer of strips covering the tart. For this recipe, no strips were used. (I am glad because the process is a bit lengthy) To make the process a bit easier a good quality raspberry preserved is recommend as well as a good almond paste. The dough is easily made using a food processor. I am not sure how we can survive without these useful kitchen gadgets.
I would suggest to use tart pan with removal bottom for this recipe because it will easier to serve. You can find tart pans at most kitchen stores. I would also suggest to choose a pan that is sturdy and don’t waste money on cheap versions. You want a pan that will last you for a while as you intend to become the best baker ever. 🙂
The recipe makes one 10-inch torte. Read the recipe before you go shopping to make sure that you understand the steps. Preparation time will vary depending on how you prepare the dough. It is the perfect sweet for a holiday gathering, simple gathering, or a just because dessert when you want to feel special.
Adapted and modified directions, Raspberry Almond Tart from Martha Stewart and Williams Sonoma – Italian Almond Tart
For the dough:
- 1/2 cup hazelnuts about 2 1/2 ounces
- 1 cup blanched or toasted almonds about 5 ounces
- 1 1/3 cups all-purpose flour plus more for dusting
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter room temperature (3/4 cup)
- 1 cup granulated sugar
- 1 large egg yolk
For the filling and topping:
- 1/4 cup unsalted butter
- 4 ounces 125 g almond paste cut into pieces
- 2 tablespoons sugar
- 1 large eggs
- 2 tablespoons all-purpose flour
- 1/3 cup 3 ½ oz/105 g raspberry plum, or cherry jam
- 1/3 cup 1 ½ oz/45 g sliced almonds
To make the dough
- Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
- In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to over process; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
- In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
- Dump the dough into a large zip-top plastic bag and press into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using.
- On a lightly floured work surface, roll out the dough into 12 inches (30 cm) in diameter and about 1/8 inch (3mm) thick. Transfer to a 9 ½ - inch (24cm) tart pan and ease into the tart pan, patting it firmly into the bottom and up the sides. Trim the edge. Refrigerate or freeze the dough until firm, about 30 minutes.
- Position the rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Line the tart shell with foil and fill with pie weights (beans for example). Bake until the crust starts to look dry, about 15 minutes. Remove the foil and weights, and continue baking until golden about 15 minutes longer. Let cool completely. Reduce the oven temperature to 350 degrees Fahrenheit. Remove and set aside.
To make the filling/spread
- In a bowl, using an electric mixer, beat the butter on medium speed until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. Continuing to beat, sprinkle in the sugar. Add the egg and mix well. Stir in the flour. Spread the almond paste mixture over the dough. Spread the jam evenly over the almond paste mixture.
- Bake until the jam starts to bubble about 20 - 25 minutes. Sprinkle evenly with the sliced almonds. And let cool completely on a wire rack. Remove the pan sides and serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.