Ingredients
Serves: a 14 x 4-inch rectangular tart pan or a 9-inch round tart pan
For the Crust:
11/2 cups all-purpose flour
1 cup whole wheat pastry flour
8 tablespoons (1 stick) unsalted butter, chilled
1 egg yolk, lightly beaten
2 tablespoons ice water
For the Frangipane:
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 egg
1 cup blanched almonds, finely ground
3 tablespoons dark rum
1 tablespoon all-purpose flour
1 teaspoon almond extract
For Assembly:
2 pints raspberries
1-2 tablespoons powdered sugar
Preparation
