Nuts are very heart healthy and many people don’t eat nuts often enough! This tart crust uses nuts to replace some of the butter, and I don’t miss the extra butter at all! I filled the tart with a little bit of frangipane and fresh summer raspberries (always good to take maximum advantage of summer berries when they’re available.)

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Raspberry Almond Tart

Prep Time2 20

Cook Time15

Servings: 6

Calories: 178kcal

Equipment

1 6" tart pan

Ingredients

Nut crust

5 tablespoon all-purpose flour
¼ cup ground almonds
3 tablespoon COLD butter
2 tablespoon cold ice water

Frangipane filling

2½ tablespoon liquid egg whites
2 tablespoon maple syrup
¼ cup ground almonds
½ teaspoon vanilla extract
¼ teaspoon almond extract

Decoration

1 pint fresh raspberries
1 tablespoon confectioner's sugar

Instructions

Coat a 6" tart pan with nonstick spray.
First, we'll make the crust. Combine flour and ground almonds in a bowl. You can buy almond flour in the supermarket, or you can also grind up almonds in a food processor.
Cut the COLD butter into the flour. This is easiest with a stand mixer, but you can use a pastry cutter too. You know you're done when the butter and flour mixture looks like sandy pebbles.
Gradually add ice water (you might need more or less than 2 tablespoons) until the dough comes together. Wrap the dough in plastic wrap and put it in the fridge for a couple of hours.
Take the dough out of the fridge and let it sit for 20 minutes to soften up.
Put a handful of flour down on your work surface and use a rolling pin to roll the dough into a circle, about ¼ inch thickness. Lay the dough across the prepared tart pan and trim off the edges.
Lay a piece of parchment paper over the dough and fill the tart pan with pie weights (I like to use uncooked dry beans) and blind-bake the crust for about 15 minutes at 350 °F
While the crust is baking, make the frangipane by whisking together the egg white, the maple syrup, the vanilla and almond extract, and another ¼ cup of ground almonds (storebought almond flour or almonds ground in your food processor will both work fine)
Spread the frangipane filling in the bottom of the partially-baked tart crust and give it another bake for 15 more minutes at 350 °F
After the tart comes out of the oven (the frangipane should look somewhat firm and set), arrange the raspberries on top of the frangipane and sprinkle with confectioner's sugar.