-
1
Pastry.
-
2
Combine flour and sugar in a bowl, cut butter into flour/sugar mixture, toss then rub with your fingers until it resembles corn meal.
-
3
Combine cream and egg yolk and add to the butter/sugar/flour mixture.
-
4
Lightly mix until it forms a ball, add a little water if necessary to hold it together (1 or 2 tablespoons at the most).
-
5
Sprinkle flour on a board and gently knead the dough with the heel of your hand until the flour has been worked through.
-
6
Wrap ball of dough in plastic and refrigerate for 3 hours.
-
7
After 3 hours, remove dough and allow to sit at room temperature for about 10 minutes.
-
8
Roll the dough into an 11-inch circle and line an 8- or 9-inch tart pan with a removable bottom.
-
9
Be careful not to pull the edges.
-
10
Place prepared crust in the freezer for 10 minutes.
-
11
Preheat oven to 350 degrees.
-
12
Line the frozen tart shell with foil and fill with dried beans to weigh it down.
-
13
Bake 20minutes that remove foil and beans and return to the oven for 4 or 5 minutes or until golden.
-
14
Cool while preparing filling.
-
15
Filling.
-
16
Process almonds and 3 tablespoons of the sugar in a food processor to a fine powder.
-
17
Cream butter and remaining sugar.
-
18
Add egg yolks and sir until smooth.
-
19
Add the ground almond sugar mixture and the vanilla.
-
20
Spread almond cream into the baked and cooled tart shell.
-
21
Arrange 2 cups of the raspberries over the top of the cream.
-
22
Sprinkle with 2 teaspoons sugar and bake at 350 for 40 minutes.
-
23
Remove from oven and cool for 2 hours.
-
24
When you are ready to serve, cover with the remaining 2 cups of raspberries.
-
25
Optional glaze: melt 2 tablespoons of currant jam and 1 tablespoon water in a pan and allow to cool, then brush over fresh berries.
