it's all almonds

I was intrigued with this month's ABC Baking Challenge because I was expecting this tart to be a typical fruit tart with a chilled custard/pastry cream for the filling. So when I read through the recipe and realized I was baking the filling, I was intrigued. 

If you don't like almonds, then this isn't the dessert for you because it is almondy! Thankfully I happen to love almonds and was so happy with the outcome. Texturally speaking, it has all my favorite elements: each bite contains a wonderfully crisp shortbread crust, the filling that is slightly chewy and crunchy from the almonds paired with a brittle topping... it's just heavenly! 

Since it was my first time making it, I didn't really tweak the recipe (which I often do if I'm comfortable with a recipe) but I did add some seedless raspberry jam to the cooked crust, before adding the filling. I've done this before with other fruit tarts that I've made in the past, and it adds a nice tanginess to the sweet almond flavor.

I brought the tart to my sister's new house, as a housewarming gift, and it really traveled well. It was also met with high praise and adoration. I didn't have a hard time getting rid of it.

It would be lovely to serve this with an afternoon tea or a brunch, perhaps. 

I used Bob's Red Mill Almond Flour/Meal because it was all my grocery store had to offer. It was excellent! 

dump the crust in the pan, then use a measuring cup to press to the bottom and up the sides of the pan

Almond Tart

Recipe from here

Makes 6 individual mini tarts (4 ½”) or 1 large 9” tart that serves 12-16

Recipe Notes-

- I added some seedless raspberry jam to the cooked crust because it complements the almond flavor perfectly. It's completely optional, but if you're going to do it and you don't have seedless jam on-hand, make sure to strain the seeds (there's already the almond texture in the tart and the seeds from the raspberries wouldn't feel right, I think). It'll strain easier if the jam is heated up first: place jam in microwaveable bowl and microwave for 10 seconds, and then pour in a fine-mesh strainer.
- I splurged and bought Almond Meal (see above pic) because I have ground up almonds before in my food processor and have never been satisfied with the outcome. I always felt that the almonds just didn't get small enough no matter how much I pulsed them. The good thing about the Almond Meal is that you can keep it in the freezer (just like most nuts and flours) so it won't expire for a long time.

Ingredients:

For the crust:

½ Cup sugar

½ Cup (8 Tbs.) soft butter

¼ tsp. salt

1 tsp. vanilla extract

½ tsp. almond extract

1 ½ Cups All-Purpose Flour

¾ Cup almond flour, or finely ground sliced or slivered almonds

For the filling:

¼ Cup (4 Tbs.) soft butter

¼ tsp. salt

1 Cup sugar

2 Tbs. All-Purpose Flour

1 tsp. almond extract

1 tsp. vanilla extract

3 large eggs, room temperature

1 ¼ Cups almond flour, or finely ground sliced or slivered almonds

½ Cup seedless raspberry jam (or ¾ Cup seeded jam, and then strain seeds out)- optional (see Recipe Note above)

For the glaze:

1 Cup confectioners' sugar

2 Tbs. milk

raspberries, for garnish

Directions:

1. Preheat the oven to 350°F and grease the bottom and sides of a 9” fluted tart pan, or 6 mini pans.

To make the crust:

2. In a large bowl, or stand mixer fitted with paddle attachment, beat together the sugar, butter, salt, and extracts.

3. Add the flours, stirring to make crumbs that cling together when squeezed.

4. Dump the crumbs into the bottom of the pan, and using a flat-bottomed measuring cup, press the crumbs into the bottom and up the sides of the pan (or if making the mini tarts, divide the dough evenly into each pan and then press into the bottom and up the sides). Prick them all over with a fork and place in the freezer for at least 15 minutes.

5. Remove from the freezer and bake for 18 to 22 minutes for one large tart, or 10-12 minutes for the mini tarts- just until the edges start to brown lightly. Remove from the oven and place on a cooling rack while making the filling.

To make the filling:

6. In a large bowl, or in a mixer fitted with the paddle attachment, beat together the butter, salt, sugar, flour, and extracts.

7. Scrape down the sides and then beat in the eggs, then add the almond flour. Scrape down the sides again and mix just to combine.
8. Spread the seedless jam evenly on the bottom of the crust (optional), then spread the filling over that.

9. Bake the 9” tart for 35-40 minutes, or 18 to 24 minutes for the 6 mini tarts, just until their tops are lightly browned and the filling is set. Remove from the oven, and cool completely in the pan(s).

To make the glaze:

10. In a small bowl stir, or whisk, together the sugar and milk until smooth. Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced almonds for garnish.

Once cooled, store tart(s) in a tightly covered container and should last for 3-4 days.