7 tb Butter, softened
2/3 c Powdered sugar, plus
2 Egg yolks, room temperature
1 tb Milk
2 ts Grated lemon peel
1 1/2 Tsp vanilla
1/2 c Blnchd, toastd, grnd almonds
1/4 c Husked, toastd, grnd
-hazelnuts
1/4 c Sugar
1 tb Flour
1 Egg
1/4 ts Almond extract
2 tb Raspberry liqueur
2 c Fresh raspberries
For pastry: Cream 5 T butter and 2/3 cup powdered sugar. Mix in 1 yolk,
milk, peel, 1/2 tsp vanilla, and a pinch of salt. Add 1 cup flour and stir
until just combined; do not overmix. Gather dough into a ball. Wrap in
plastic; chill 1 hour.
Roll dough out on a lightly floured surfact to a thickness of 1/8 inch. Set
in a 9-inch fluted tart pan with removeable bottom. Trim edges and chill
30 minutes.
Preheat oven to 400 degrees. Place pan on baking sheet and line with
parchment. Fill with baking weights and bake until sides are set, about 10
minutes. Remove weights and bake until sides are set, about 10 minutes.
Remove shell from oven and reduce temperature to 375 degrees.
For filling: Mix ground nuts, 1/4 cup butter, 1/4 cup sugar, 1 T flour,
whole egg, egg yolk, 1 tsp vanilla, and 1/4 tsp almond extract. Spread in
cooled pastry shell. Bake 5 minutes. Brush with liqueur and cool completely
on rack. Just before serving, arrange berries atop filling and dust with
powdered sugar.
Yields
1 Servings
