This recipe is from Tartine by Elisabeth M. Prueitt and Chad Robertson
I made the Frangipane Cream before leaving for Slow Bowl, and thawed a disk of flaky tart pastry the night before. In the morning I had a warm frangipane-raspberry tart.
1 unbaked 9" tart shell of Flaky Tart Dough
1 t. salt
2/3 c. very cold water
3 c. + 2 T. flour
1 cup + 5 T. cold unsalted butter
Dissolve salt in cold water. Keep chilled until ready to use. In a food processor, measure flour into bowl. Cut butter into small pieces and scatter over flour. Pulse briefly until butter is the size of peas. Add salt-water mixture and pulse until dough comes together. (You will still see some chunks of butter.) Divide into two balls, wrap in plastic wrap, flatten into disks and chill for at least 2 hours or up to overnight. Keep extra disk of dough in the freezer for when you need it!
2 cups sliced almonds
1 c. sugar
3/4 c. + 2 T. unsalted butter
pinch of salt
4 t. brandy (optional)
2 large eggs
2 T. whole milk
1 pint raspberries
In a food processor, combine almonds and 1/4 c. of the sugar until finely ground. Set side.
In mixer bowl, beat butter until creamy. Add remaining 3/4 c. sugar and beat until fluffy. Add almond-sugar mixture and combine. Add salt, brandy and one egg. Beat until combined. Add remaining egg and milk and beat until fluffy. (May keep in air-tight container in fridge for up to a week.)
Roll out tart dough and place a tart pan, with bottom removed onto a sheet of parchment paper on a baking sheet. Pre-heat oven to 375. Place rolled circle of dough in tart pan, trimming edges. Pour in frangipane cream, smoothing top. Top with washed and dried berries. Bake tart about an hour, until filling is set, brown and crust is cooked. Transfer warm tart to a plate. Serve warm or at room temp.