Raspberry Tart Recipe

Description

This recipe comes from Chef Walter Staib, City Tavern Restaurant.

Ingredients

• 4 c. sifted cake flour
• 2 1/2 c. almonds, toasted and finely ground
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1 lb. unsalted butter, softened
• 1 1/2 c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• Assembly:
• 1 c. Kitchen Kettle Red Raspberry Preserves or your favorite Kitchen Kettle berry flavored jam
• Chantilly Cream or vanilla ice cream, for serving

Instructions

Preheat the oven to 325 degrees, and prepare a 9 x 1 3/8" tart pan with a removable bottom.

To make the pastry, stir together the flour, almonds, cinnamon, allspice, and cloves in a large bowl. Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy. Add the eggs and vanilla, and beat until incorporated, stopping at least once to scrape down the sides of the bowl. Reduce the mixing speed to low, and gradually add the flour mixture, mixing just until it forms a soft dough. Wrap the dough in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Dust the work surface and about half of the chilled dough lightly with flour and roll into a circle about 11 inches in diameter and 1/4 inch thick. Ease the pastry into the prepared tart pan, being careful not to stretch it, and gently press it into the sides of the pan. Trim any excess from the edges. Roll the remaining pastry into a 10-inch square about 1/4 inch thick, and cut into ten 1-inch-wide strips.

To assemble the tart, spread the jam evenly over the bottom pastry, and weave the pastry strips diagonally over the jam to create a lattice. Press the ends of the strips into the edges of the bottom crust, trimming any excess as necessary. Bake for 35 to 40 minutes, or until the crust is golden brown, and remove it to a rack to cool completely. Gently remove the sides of the tart pan, place the tart on a serving platter, and serve with Chantilly cream or vanilla ice cream.

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