Zutaten für Raspberry Jam Tart With Almond Crumble
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Zubereitung von Raspberry Jam Tart With Almond Crumble
- Preheat oven to 400°F (200°C).
- Reserve 1/4 cup of almonds in a bowl for the topping.
- Finely grind the remaining 1 ¾ cups of almonds with ½ cup granulated sugar in a food processor until a fine meal is formed.
- Add 1/2 cup (1 stick) unsalted butter, ½ cup all-purpose flour, and a pinch of salt to the food processor. Process until the mixture resembles coarse sand.
- Add 1 cup of the almond-flour mixture to the reserved 1/4 cup almonds, setting aside.
- In a separate bowl, lightly beat 1 large egg. Add the beaten egg to the remaining almond-flour mixture in the food processor and pulse until the dough just begins to clump together.
- Transfer the dough to a 9-inch round tart pan with a removable bottom.
- Press the dough evenly onto the bottom and up the sides of the tart pan using floured fingers. Bake in the middle of the oven for 15 minutes.
- Meanwhile, gently stir 1 cup of raspberry jam to loosen it.
- Rub the reserved almond mixture between your palms to create small, crumbly clumps.
- Remove the tart shell from the oven. Spread the raspberry jam evenly over the baked crust.
- Sprinkle the almond crumble mixture over the jam.
- Bake for another 15 minutes, or until the crumble is golden brown and the tart is set.
- Let the tart cool completely in the pan on a wire rack.
- Once cooled, carefully loosen the sides of the pan with a thin knife and remove the tart.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
150g
Fat
52g
Carbs
22g
