Mother’s Day is tomorrow. And my mom lives 14 hours away! I wish I could give her one of these tarts because she loves raspberries more than any lady I know.
My mom’s kind of lady who bakes cookies for no reason and brushes pie crusts with chocolate to take them up a notch. She appreciates bakeries and teeny shortbreads and makes homemade dog treats for her little Lucy all the time.
Basically, she’s a big reason why I love baking, and she has major skills in the kitchen. So, happy Mothers Day Eve!
Celebrate with your mom with one of these raspberry almond tartlettes!
They are dreamy.
tart dough –
- 1 egg yolk
- 2 T very cold water
- 1 t vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/4 t salt
- 8 T (1 stick) cold/frozen unsalted butter, grated*
almond filling + fruit-
- 1 egg white
- 1/4 cup sugar
- 3 T almond paste, crumbled
- 1/4 cup ground almonds
- 2 T raspberry or strawberry jam
- raspberries for topping
- powdered sugar for sprinkling
* Place the butter in the freezer for about 30 minutes or longer. Grate the butter using the large side of a box grater.
- Make the tart dough. In a small bowl whisk together the egg yolk (reserve egg white for almond filling), water and vanilla; set aside. Combine flour, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer. Add butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add egg mixture and beat on low speed just until the dough comes together. Wrap in plastic wrap and refrigerate 30 minutes.
- Unwrap the dough and divide into 6 even pieces and roll each into a round about 1/8 inch thick. Carefully transfer the dough to the tartlette pans, pressing into the sides and trimming the excess. (Mine fit into my 6 tartlette pans, but I had enough extra to have 7. If I would’ve rolled it a little bit thicker it would’ve fit perfectly in the 6.) Place the tartlette pans lined with dough on a baking sheet and place in the freezer for at least 30 minutes.
- Preheat the oven to 425º F and make the almond filling. Whisk together the egg white, sugar, almond paste and ground almonds. Place about a tablespoon of almond filling into each tartlette. Spread into an even layer over each crust. Cover the baking sheet, holding the tartlettes, with aluminum foil. Bake for 15 minutes. Reduce the oven temperature to 400ºF and remove the foil. Bake for an additional 5-10 minutes or until the shells are golden and completely baked and the almond filling is puffed up and pretty. Tip one out onto your oven mit to peek at the bottom of the crust if you’re feeling risky, like I was. Transfer to a wire rack and let cool completely.
- When cool, remove tartlettes from pans. Top each tart with a teaspoon of raspberry or strawberry jam, brush to coat. Top with 10-ish raspberries per tart. (Note: If you want to make these with strawberries on top, don’t top them until right before serving. If topped to early, all the juice in strawberries will make them soggy, and that’s just sad!)
- Eat right away!
Why not sprinkle these guys with some powdered sugar?
Why not eat one for breakfast? Why not rekindle your love with some raspberries?