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Raspberry Tart Recipe


City Tavern Restaurant, Chef Walter Staib.


  • 4 cups sifted cake flour
  • 2 2/1 cups almond, toasted and finely ground
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 lb (4 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Assembly
  • 1 cup Kitchen Kettle Red Raspberry Reserves
  • Chantilly Cream or vanilla ice cream, for serving


1. Preheat the oven to 350 degrees F, and a 9 x 1 3/8-inch tart pan with a removable bottom.
2. 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 mixture 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.
3. 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.

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