Updated: Apr 15, 2020
Life is about to enter the next chapter here for us, so I, we are going to be a bit busy in the next few weeks. With this in mind, I have loaded several recipes up on my Blog to self-post over the next few weeks while I am coordinating getting everything ready for our next phase in life.
I am looking forward to our next chapter and will tell all once everything is settled.
This recipe I came up with a few years back for a dinner party we were having - I wanted to make a tart but I also wanted a pastry to I brought the two together. It is very easy and you can swap out the Raspberries for Blueberries or do a mixture of both.
1 1/4 cups of blanched almonds - ground finely
1 cup of unbleached all-purpose flour
1 stick plus 2 tablespoons unsalted butter room temp
3/4 cup powdered sugar
1/2 lb fresh raspberries
1 1/2 teaspoons ground cinnamon
1/8 Teaspoon Tumeric
After to have ground the almonds in the food processor add the butter, flour, sugar, egg, Tumeric and cinnamon pulse until combined.
Preheat oven to 350 degrees
Grease an 8-inch tart pan, then press half of the almond mixture on the bottom of the pan. Next in a single layer arrange the raspberries. Now sprinkle the remaining almond mixture on top and pat with a fork to set.
Bake for about 40 or until golden brown. The tart should feel firm to the touch. Let cool and serve with whip cream or vanilla ice cream or both.