Crunchy Almond Berry Tart
Got a raspberry tartlets recipe from a friend (who in turn got it from "The Little Paris Kitchen" by Rachell Khoo). I couldn't find ground almonds so just chopped mine in a food processor- resulting in a crunchy rather than creamy texture! Not a bad thing I suppose ;) I used light brown sugar instead of white sugar so it came out a darker color (and maybe 'darker' taste!). Fills a 9-in tart pan.
- *PASTRY DOUGH*
- Unsalted butter, soft (6 Tbsp/90 g)
- Sugar (1 tsp)
- Salt (A pinch)
- Egg yolks (2)
- All-purpose flour (1 1/3 US cup (150-160g or 300 ml))
- Ice water (2 Tbsp)
- *ALMOND CREAM*
- Almonds, finely chopped or ground (2 US Cups (475 ml or 250 g))
- Sugar (1 US cup (230 ml))
- Soft butter (Slightly less than 1 US cup (200 ml))
- Eggs (2)
- Berries or other fruit of choice (10 oz (280 g))
For the tart dough: Mix together soft butter, sugar and a salt until creamy.
Note: Instead of one big tart or pie pan, you can use smaller tart/baking dishes if you want. Or divide the size of the recipe for a smaller portion.
With a spoon, stir in flour until it starts to get crumbly. Then add egg yolks and ice-cold water. It will remain crumbly but should start to hold together.
Dust hands with a little flour and form dough into a ball. If it's too dry, add a little more ice water. Knead only enough to make the ball! Wrap dough in plastic wrap and chill in refrigerator for a least 1 hour or overnight.
To make the cream: I finely chopped whole almonds in a food processor. It made the almond cream crunchy rather than smooth. Use ground almonds (or almond powder?) to make a smooth cream!
In a bowl, mix almonds, sugar, and butter until smooth, then add in the eggs. Mix well.
Remove the pastry dough from the fridge 30 minutes before you're ready to use it. Go ahead and preheat the oven to 350F/180C.
Roll out the pastry on a floured surface until big enough to cover the tart pan (should be 1/8-1/4-inch or 2-2.5mm thick).
Lightly grease your baking pan with butter or oil. Lay over the pastry dough and poke bottom with a fork in several place.
Spread the almond cream into the pan.
Lay the berries on top so they almost cover the cream (I should have a little more on mine but I ran out :/ ). Trim off extra pastry.
Bake at 350F/180C for about 30 minutes for a bigger 9-in tart, or until the pastry edges are golden brown. (15-20 minutes for smaller pans.). Enjoy warm or cooled, but not refrigerated!
(I actually baked mine 5 minutes too long, so yours should turn out slightly lighter than this).
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.