Page 83 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Sweet Tart Dough (page 30) ½ batch

FOR THE FILLINGS
raspberries 1 pint 340 g

granulated sugar, divided 1½ cup 300 g
unsalted butter ½ cup 115 g

eggs 3
almond extract ½ teaspoon 2.5 ml

almond flour 1½ cups 210 g
salt ½ teaspoon 3 g

zest of 1 lemon
FOR THE ASSEMBLY

sliced, blanched almonds ¼ cup 23 g
egg white 1

granulated sugar 1 tablespoon 25 g
confectioners’ sugar, for
dusting

Procedure for the crust
1
. Preheat the oven to 350°F (175°C). Line a 10-inch (25-cm) tart pan

with the dough and freeze it for 20 minutes.
2
. Line the crust with parchment, fill it with pie weights or dried beans,

and bake it for 15 minutes. Remove the weights and parchment.
Set the crust aside.

Procedure for the fillings
1
. In a saucepan, combine the raspberries and ½ cup (50 g) of the
sugar. Stir the mixture over medium heat until the sugar has

completely melted, the juices begin to flow and bubble, and the
sauce thickens, 10 to 15 minutes. Set it aside to cool.