Last week I was asked to donate a dessert for a local fundraiser, so I dug into the past for a recipe I made almost daily when I worked as a baker. It wasn't uncommon back then to prep up 6 of these at once. Back in the day, I made the fillings from scratch, but this time I took the quicker, easier route and used purchased fillings.
Raspberry Almond Tart
3 cups flour
8 oz. butter
1/4 c. sugar
1/2 tsp. salt
Process in food processor until crumbly.
Add while machine is running:
2 egg yolks
2 Tb. water
2 tsp. vanilla
Mix until mixture comes together. Roll dough out between 2 pieces of parchment. Fit into greased tart pan with removable bottom. Press fingers along side edge to 'cut' off excess dough. Prebake tart shell at 375-degrees until golden. Cool briefly.
Spread with 1 can almond filling (12 1/2oz.).
Fill with 1 can raspberry pie filling (20 oz.).
1 c. flour
4 oz. unsalted butter
1/4 c. sugar
Process with food processor. Add 1 Tb. vanilla, processing slightly. Turn mixture into a bowl and add 1/2 c. sliced almonds. Pile onto tart and smooth out to the edges.
Now it's ready to bake at 375-degrees for 40 minutes, until golden brown and bubbling slightly in a few spots.
Let cool to room temperature and remove from pan.
This tart may look unassuming, but in reality it's something pretty special, which is why it still makes an appearance now and then after all these years. Enjoy!