singing_baker's Notes:
Expand1 cup flour Ask a question about this ingredient
1/4 cup Hazelnut flour (ground hazelnuts) Ask a question about this ingredient
1 tablespoon Light Brown Sugar Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
8 tablespoons Unsalted Butter Ask a question about this ingredient
1/8 teaspoon Cinnamon Ask a question about this ingredient
1 Egg Ask a question about this ingredient
1-2 teaspoon Ice Water Ask a question about this ingredient
1/2 cup seedless Raspberry Jam, heated Ask a question about this ingredient
8 tablespoons Unsalted Butter, room temperature Ask a question about this ingredient
1/2 cup Sugar Ask a question about this ingredient
3.5 ounces Almond Paste Ask a question about this ingredient
1 teaspoon Almond Extract Ask a question about this ingredient
3 Eggs Ask a question about this ingredient
pinches Salt Ask a question about this ingredient
1/4 cup Almond Flour/Meal Ask a question about this ingredient
1/4 cup All Purpose Flour Ask a question about this ingredient
Make the dough. Pulse the hazelnut flour, all purpose flour, brown sugar, salt and cinnamon in a food processor. Pulse in butter one tablespoon at a time. With machine running add egg. If dough is not yet sticking together add water a little bit at a time until dough just comes together. Flatten into a disc, wrap in plastic and put in fridge until firm.
Ask a question about this stepRoll out dough to fit a 4x14 rectangular tart pan. Fit into tart pan. Pull away scraps. Prick bottom of tart all over with a fork and put into freezer until firm. Preheat oven to 350 degrees. Line tart pan with parchment and fill with pie weights. cook for 12 minutes. Take out pie weights and parchment and cook for 10 minutes longer. Set aside to cool.
Ask a question about this stepMake filling: In a bowl of a stand mixer beat butter, sugar and almond paste until fluffy. Add Almond extract and salt. Then add eggs one at a time until all incorporated, scraping down sides of bowl as needed. Add almond flour and all-purpose flour until all incorporated.
Ask a question about this stepSpread Jam on bottom of tart. Dollop spoonfuls of batter on top and spread evenly trying not to incorporate it with the jam. Sprinkle sliced almonds on top. Bake tart for 30 minutes until puffed and golden enjoy!
Ask a question about this stepThanks!
Nozlee is the Assistant Editor of Food52.
that looks delicious!!