Raspberry Jam Tart With Almond Crumble

"from Gourmet magazine, December, 2000. Super Simple and tastes wonderful! Top with either whipped cream or vanilla ice cream."
 
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photo by ATeenageChef photo by ATeenageChef
photo by ATeenageChef
Ready In:
45mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Preheat oven to 400°F.
  • Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
  • 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.
  • 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.
  • Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
  • 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.

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Reviews

  1. I made this as a Christmas present for my teenage brother. It was gone 15 minutes after I put it in front of him on the table. So I made another one for the rest of the family, and it was heavenly!
     
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