Raspberry Almond Tart

Make a statement at your next Sunday brunch with a Fresh Ontario Raspberry Almond Tart. This indulgent dessert is best topped with fresh, antioxidant-rich raspberries. A true crowd pleaser, be sure to share and provide your guests with alternatives such as Greek yogurt topped with raspberries.

Serves 8-12

Crust Ingredients:

  • 1 cup all-purpose flour
  • 3 tbsp granulated sugar
  • Pinch of salt
  • ½ cup cold unsalted butter, cut into 6 cubes
  • 1 tbsp lemon juice

Filling Ingredients:

  • ¾ cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tbsp orange peel, finely grated
  • 2 tbsp orange juice
  • 2 cups ground almonds

Topping Ingredients:

  • ¼ cup of jam or ¼ cup of Greek yogurt
  • 1 pint of fresh raspberries

Directions:

  1. For the crust: combine flour, sugar and salt in a food processor or mixer, and pulse until blended. Add cubed butter and pulse until coarsely ground. Add lemon juice and pulse until the mixture begins to form a ball. Transfer to a clean board and gather the mixture into a ball. Roll the dough between two sheets of parchment paper to ¼ inch thick and about 12 inches in diameter. Place in the centre of a 9-inch ungreased round springform fluted pie pan. Gently press the dough evenly up to the sides of the pan, trim and form a small lip on the edge of the pan. Prick dough with a fork all over. Refrigerate while making the filling.
  2. Preheat oven to 350 F. Using an electric mixer, beat the room temperature butter until creamy. Gradually beat in sugar until light and fluffy, about 2 to 3 minutes.
  3. Beat in eggs, one at a time, scraping down sides of the bowl as necessary. Beat in vanilla and almond extracts, orange peel and juice. Gradually beat in the ground almonds using the low speed until evenly distributed.
  4. Pour mixture into pastry crust. Bake at 350F until crust and filling are a deep golden colour and a toothpick inserted into the centre of the tart comes out clean, about 3o minutes. Remove to a rack to cool.
  5. Once cool, spread the topping over the tart. Transfer to platter. Cover with raspberries and dust with icing sugar to garnish.
  6. Garnish with fresh sprigs of mint from your summer garden or local farmers’ market.