Under a golden almond cream, a deep red layer waits for the knife: Maison Perrotte’s Meeker raspberry jam, intensely fruity and precisely balanced between sweetness and tartness, gives this tart its bright core.
Serves 8 · 55 min
Ingredients
- Store-bought pie dough
- 1/3 cup (100 g) Meeker Raspberry Jam (Maison Perrotte)
- 1/2 cup (115 g) soft butter
- 1/2 cup (100 g) sugar
- 2 eggs
- 1 cup (100 g) almond flour
- Toasted sliced almonds
Method
- Heat the oven to 350°F (180°C) and line a 9-inch (23 cm) tart pan with store-bought pie dough.
- Spread 1/3 cup (100 g) of the Meeker raspberry jam over the bottom.
- Beat 1/2 cup (115 g) soft butter with 1/2 cup (100 g) sugar, then add 2 eggs and 1 cup (100 g) almond flour.
- Spread the almond cream over the jam and bake for 35 to 40 minutes, until golden and set.
- Let cool and scatter with toasted sliced almonds before serving.
The star of this recipe: Meeker Raspberry Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
