Karl's Recipes: Raspberry Frangipane Tart

Compost, derived from kitchen scraps, started sprouting around some bulbs in our garden. The leaves looked familiar, so I let the plants grow, and they turned out to be raspberries. A bumper crop led to me search for a suitable recipe and this was the result, blended together from several other recipies.

While baking, the fragrance of the raspberries and frangipane (almond paste) is amazing.

Preheat oven to 375° F.

Prepare a pie crust in a 9" square tart pan. Everyone has their favorite pie crust recipe; I use

• 1/4 pâte brisée recipe from The Joy of Cooking

In a food processor, grind

• 3/4 cup almonds

Add and blend until creamy

• 1/2 cup fine raw sugar
• 6 tablespoons butter
• 1 egg
• zest of 1 Meyer lemon

• 1 tablespoon flour
• 1 tablespoon Amaretto
• 1 teaspoon almond extract

Spread the almond paste in the tart shell, then place, top down,

• 2 pints raspberries

Bake at 375° F for 35-45 minutes, until the frangipane is puffy and golden brown.

References

This recipe was based on the following recipes:

• Pâte Brisée — The Joy of Cooking
• Lost and Found–The Frangipane Recipe — Un Petit Morceau
• Easy Frangipane & Raspberry Tart — Weekend Bakery
• Frangipane Tart with Strawberries and Raspberries — Epicurious

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