Top off this easy-to-make dessert with whipped cream or vanilla ice cream.
·You can make tart 1 day ahead, then cool it before chilling, covered. Bring to room temperature before serving.
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
Step 3
Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
Step 4
Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
Step 5
Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
Step 6
Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.
