I got tons of raspberry jam from my friend. So happy for this because I like to use raspberry in baking. Japanese baking cooking books or online don't have various kinds of recipe for raspberry, on the other hand, I can find them overseas recipes.
Today I baked raspberry tart. I love tart, and combined almond tart and raspberry.
Basically jam is too sweet for me, so I love sweetless jam or digging with fresh fruits or frozen fruits.
Sweet and tangy of this tart is perfect in the end of summer.
**Almond Raspberry Tart recipe**
15cm (6 inch) round cake pan
<crumble>
25g pastry flour
10g sugar
10g butter
a hint of vanilla extract
<tart dough>
40g butter
25g sugar
1/2 egg
75g pastry flour
a pinch of salt
<filling>
30g butter
30g sugar
1/2 egg
35g almond powder
rum
3 tbsp raspberry jam
Make crumble for topping;
1. Cut the butter in small dices.
2. Put pastry flour in a bowl and add butter.
3. Make crumble with folk or your fingers in the bowl.
4. Add vanilla extract into a bowl and mix them.
5. Keep it in freezer.
Make tart dough;
1. Keep butter and egg in room temperature.
2. Put butter and sugar in a bowl and blend well.
3. Add salt into the bowl.
4. Add egg into the bowl and blend them together.
5. Add pastry flour into the bowl and blend quietly.
6. Wrap the tart dough with plastic wrap and place it in the fridge for at least 30 minutes.
7. Press the dough into a cake pan firmly.
8. Bake it in the preheated oven at 200°C for 10 minutes.
Make filling;
1. Keep butter and egg in room temperature.
2. Put butter and sugar in a bowl and blend well.
3. Add broke egg into the bowl and combine them.
4. Add almond flour and rum into the bowl, and blend well.
5. Spread almond filling over the tart crust.
6. Spread raspberry jam over the almond filling quietly.
7. Sprinkle the crumble over the raspberry jam.
Bake the tart;
1. Preheat the oven at 180°C.
2. Put the tart into the oven and bake for 25-30 minutes.
Best eat this tart is with frozen berries, nice and fresh in my mouth☆
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