Page 84 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. In the bowl of an electric mixer fitted with the paddle attachment,
cream together the remaining sugar and the butter until light and

fluffy. Add the eggs, one at a time, and then the almond extract.
3
. Gently fold in the almond flour, salt, and lemon zest. Mix until the
ingredients are evenly distributed.

Assembly
1
. Spread the raspberry sauce in an even layer on the bottom of the
crust. Gently spoon the almond filling over the raspberry sauce and
smooth it out with a small offset spatula. Bake the tart for 20
minutes.

2
. Meanwhile, gently stir together the almonds, egg white, and sugar.

3
. Remove the tart from the oven and sprinkle the almond mixture
over the top. Bake for 15 more minutes, or until the almonds are

golden.
4
. Allow the tart to cool completely before dusting it with
confectioners’ sugar.