Raspberry Almond Tart

Even though it's September and the roads are clogged with school-traffic and beaches are seemingly abandoned, I refuse to believe that Summer is over. And technically, it isn't. 

So this is my attempt at a slow transition into the rich, comforting desserts of Fall and Winter. I never made a baked tart...or at all---before L'Academie. And even though they look hard, as most pastries do, they aren't actually that difficult! Just whip up a batch of almond cream, spread in your pastry shell, add berries and bake. It really is that simple.

P.S. This is especially delicious served warm.

Raspberry Almond Tart [click to print]
makes about ten 4" tarts

For assembly

• 1 pkg. pastry dough, rolled about 1/8" thick or a little less
• 2-3 c. raspberries
• 3-4 T. apricot jam or apple jelly

For the custard

• 1 c. unsalted butter, softened
• 1/2 lb. sugar
• 1/2 lb. almond flour
• 5 eggs
• 1 T. vanilla extract
• 1/4 tsp. almond extract
• 1 T. lemon zest
• 1-1/2 oz. flour
• 1/8 tsp. salt

1) Preheat oven to 350 F and generously coat tart pans (preferably with removable base) with nonstick cooking spray and set aside. Press pastry dough into 4" tart shells. (You can also use a larger tart shell or pie pan but baking time will be different.)

2) Beat butter in stand mixer until smooth. Add sugar and continue beating until combined. 

3) Spoon in almond flour, scraping sides of bowl as needed.

4) Add four of the eggs, one at a time. Beat last egg with fork and add a little; add about half of all-purpose flour mixture then half of remaining egg. Beat in rest of flour, egg and salt. Add extracts and zest. Scrape sides as needed and mix until well combined. 

5) Spread almond cream into prepared tart shells, filling about 1/2 to 2/3 full. Arrange raspberries on top of cream. Bake about 20-25 minutes or until cream is puffed and golden. Use pastry brush to coat top of tart with warmed apricot jam and enjoy!

Source: Adapted from L'Academie de Cuisine

In Season: Raspberries

I almost let Raspberry season pass me by without so much as a mention! That would have been no good.

If you can believe it, I used to not like Raspberries very much. They always seemed kind of mushy, and just a little sour, to me. But that's store-bought Raspberries. If you get some fresh from the Farmer's Market or, even better, straight from a thorny berry bush, you are in for a treat! They have a deep ruby color and a brighter flavor, if that makes sense. Each little berry is like a capsule of juicy flavor that just explodes in your mouth!

On the east coast (Beast Coast!), Raspberries are generally in season through September. But if you're going for fresh, wild berries, be sure to get picking soon before the birds gobble them all up without you!

Need some suggestions for a great Raspberry dessert? Give these a try:

• Raspberry Peach Crumb Cake
• Lemon Buttermilk Raspberry Tart
• Raspberry Almond Bundt Cake
• Pear and Raspberry Flan

Raspberry Almond Bundt Cake

Summer brings some of the most beautiful fruit! Deep red raspberries, dark purple blackberries, juicy blueberries...and all bursting with sweet, juicy flavor! 

So finally, berry-picking season is upon us. Okay, fine. I guess it's been upon us for quite a while, but I'm finally acknowledging it with a beautiful recipe! And if you're not all into the picking action, there were piles upon piles of plump berries at the grocery store last time I went.  

Ever since I started my first-ever pastry class about two weeks ago (more on that to come for sure!), I decided that I really like making individual-size desserts. There's just something so fun about a fresh pastry or cakelet handcrafted with a single person in mind. Or several single persons.

Could there be anything more perfect than a moist almond butter cake topped with a thin raspberry glaze? Not really. So please feel free to enjoy the most perfect mini cake of the season!

P.S. Frozen berries work great, too. 
P.P.S. You can make a regular bundt cake instead of the minis by increasing the total bake time if you aren't a fan of the minis.
P.P.P.S. Be sure to check out Domestic Goddess' raspberry seasonal posting, too!

Raspberry Almond Bundt Cake [click to print]
makes 6 mini bundts


For the cake

• 2 tsp. sugar
• 2/3 to 1 c. raspberries, roughly chopped
• 2 c. flour
• 1/2 c. almond flour
• 1 T. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 2 eggs
• 1-1/4 c. buttermilk
• 1/4 c. unsalted butter, melted
• 2 tsp. vanilla extract
• 2 tsp. almond extract

For the glaze

• 2 to 3 c. powdered sugar
• 1/2 c. raspberries, crushed with all their juices

Preheat oven to 350 F and generously coat with nonstick cooking spray (the kind with flour in it is best for bundts, I think). Sprinkle bottom of bundt pans with sugar, about 1/3 tsp. per pan. Divide berries evenly among pans and set aside. 

Whisk together flours, powder and salt; set aside. In separate bowl, whisk together sugar and eggs. Stir in buttermilk, butter and extracts. Stir in flour mixture until evenly combined. Pour batter into bundt pans and bake about 20-25 minutes or until top springs back when touched lightly. Allow to cool in pans about 10 minutes before turning turning out on wire rack to cool completely.

If the berries stick in the pan, just scoop them back onto the top of your bundt before glazing. To make the glaze, whisk together berries and sugar. Pour over cakes and garnish with toasted almond slivers.

Source: Adapted from Nook & Pantry