Tart

The almond filling will roughly double in volume in the oven, so don’t worry that it doesn’t completely fill the tart shell. Ingredients For the filling 60 g unsalted butter, room temperature 50 g granulated sugar 50 g (about 1) egg 7 g amaretto (almond liqueur) 150 g almond flour 1 g salt For the tart 350 g pâte brisée 40 g raspberry jam Filling from above 100 g (approximately) sliced blanched almonds Icing sugar Method For the filling In a stand mixer fitted with the paddle attachment, cream together the butter and sugar....

This is, with some adaptations and tweaks, a recipe from Raymond Blanc, the French-British chef. It’s his take on the simple apple tart his mother used to make. In honor of that culinary tradition, I’ve given this a name in honor of the region where he grew up....