Raspberry Frangipane Tart

Raspberry Frangipane Tart
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Category: desserts


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


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Added 6 years ago by:
Rami Madi Rami Madi
     4,597 recipes
6 people cheffed this recipe
Ashlin MollisonPatricia Marie BulischeckStephanie Brooks HawkinsLorrie SepulvedaKristin Smith Keck TaylorRami Madi
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