Raspberry Almond Tart

Ingredients

• Powdered sugar - For dusting
• Fresh raspberries - 2 cups
• Vanilla extract - 1 teaspoon
• Egg - 1
• Almond flour - 1/2 cup
• Salt - 1/4 teaspoon
• Granulated sugar - 1/4 cup
• Unsalted butter - 1/2 cup, cold and cubed
• All - purpose flour - 1 1/2 cups

Instructions

1. In a food processor, combine the all-purpose flour, cold cubed butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the almond flour, egg, and vanilla extract to the food processor. Pulse until the dough comes together.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. Spread the almond cream evenly over the tart crust.
7. Arrange the fresh raspberries on top of the almond cream.
8. Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the raspberries are slightly softened.
9. Remove the tart from the oven and let it cool completely.
10. Before serving, dust the tart with powdered sugar.
11. Slice and serve the raspberry almond tart.
12. Enjoy!