Raspberry Almond Lattice Tart

Name: Raspberry Almond Lattice Tart
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 50 grams 1/3 cup whole blanched almonds; 118 milliliters stick plus 1 tablespoon cold unsalted butter, all cut into 1/2-inch cubes, plus 1/2 tablespoon, melted; 2 Tbsps confectioners sugar; 1 large egg yolk; 59 milliliters all-purpose flour; 118 milliliters granulated sugar; 2 Tbsps ice water; 227 grams cups raspberries; 0 teaspoons salt; 2 Tbsps sugar; 3 Tbsps unsalted butter, melted

Raspberry Almond Lattice Tart might be just the dessert you are searching for. One serving contains 187 calories, 2g of protein, and 13g of fat. This recipe serves 12. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 hours. It is a good option if you're following a vegetarian diet. Head to the store and pick up confectioners sugar, blanched almonds, granulated sugar, and a few other things to make it today.

Instructions

Pulse together flour, sugar, and salt in a food processor until combined.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Ingredients you will need

Butter

Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

All Purpose Flour

Water

Wrap

Egg Yolk

Equipment you will use

Plastic Wrap

Whisk

Bowl

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Brush tart pan (including sides) with melted butter.

Ingredients you will need

Butter

Equipment you will use

Tart Form

Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

Frying Pan

Line chilled shell with buttered foil (buttered side down) and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes.

Ingredients you will need

Raspberries

Berries

All Purpose Flour

Sugar

Equipment you will use

Sauce Pan

Remove from heat and cool completely.

Pulse almonds with flour and confectioners sugar in a food processor until finely ground.

Ingredients you will need

Powdered Sugar

Almonds

All Purpose Flour

Equipment you will use

Food Processor

Add butter and almond extract and pulse until mixture forms clumps.

Ingredients you will need

Almond Extract

Butter

Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture.

Ingredients you will need

Pastry Shells

Raspberries

Almonds

Spread

Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Knife

Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan.

Ingredients you will need

Raspberries

Crust

Dough

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

•Dough, formed into disks but not rolled out, can be chilled up to 1 day.•Raspberry and almond fillings can be made 1 day ahead and chilled separately, covered. Bring raspberry filling to room temperature before using.

Ingredients you will need

Raspberries

Almonds

Dough