Raspberry Bakewell Tart

Recently updated on March 30th, 2021

Raspberry Bakewell Tart

Yields8 Servings

Cook Time45 mins

Ingredients

 1 cup coarsely chopped almonds
 2 tbsp flour
 ½ cup sugar
 1 stick unsalted butter, room temperature
 2 eggs
 1 tsp vanilla extract
  cup raspberry jam
 1 prepared pie crust

Directions

1

In a food processor, pulse almonds with flour until finely ground. Add sugar, butter, extract, and eggs, process until smooth. Transfer filling to a bowl, cover, and refrigerate for 3 hours.

2

reheat to 350 degrees. Press dough onto the bottom and sides of a 9-inch tart pan with a removable bottom; trim dough over the top edge of the pan and prick the bottom using a fork. Spread jam over the base of the tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. Bake tart until golden and toothpick comes out clean, about 45 minutes. Cool tart in pan on rack.

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Ingredients

 1 cup coarsely chopped almonds
 2 tbsp flour
 ½ cup sugar
 1 stick unsalted butter, room temperature
 2 eggs
 1 tsp vanilla extract
  cup raspberry jam
 1 prepared pie crust

Directions

1

In a food processor, pulse almonds with flour until finely ground. Add sugar, butter, extract, and eggs, process until smooth. Transfer filling to a bowl, cover, and refrigerate for 3 hours.

2

reheat to 350 degrees. Press dough onto the bottom and sides of a 9-inch tart pan with a removable bottom; trim dough over the top edge of the pan and prick the bottom using a fork. Spread jam over the base of the tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. Bake tart until golden and toothpick comes out clean, about 45 minutes. Cool tart in pan on rack.

Raspberry Bakewell Tart

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