Looking for something to make for Valentine’s Day that’s NOT chocolate? Not that there’s anything wrong with more chocolate, but if jam’s your jam, try this pretty Raspberry Jam and Frangipane Tart for something delicious and Valentiney red! Raspberries and almonds are made for each other- this crunchy pâte sablée tart shell is filled with almond frangipane (an almond paste made with ground, whole almonds, sugar, butter and eggs) sandwiched between raspberry jam and topped with toasted almonds. I’ve been making it for so many years now, I don’t even remember where the recipe started, but I believe it may have it’s origins in one of those now defunct, glossy food magazines that I so dearly miss. I’m a fan of beautiful print media and get bummed when people say it’s dead.. 🙁
Pâte sablée is a dough that makes a nice, crunchy crust, like a shortbread. This pâte sablée recipe is from The Cook’s Atelier, and makes enough for two tarts. Divide the dough in half, flatten the unused dough into a disk, wrap well in plastic and freeze until you’re ready to use.