Recipe for a Delicious Raspberry Tart with an Almond Crust

Gilles Conchy is the smiling face behind the Provence Gourmet. He started the company after returning to Provence from an extended stay in Southern California. No one will argue that SoCal is anything but enticing. However, the South of France….

Well, I guess you already know what we think.

A typical Provence Gourmet market cooking class includes shopping at a local market (Aix-en-Provence, Marseille or St Remy de Provence). Once your group has collected the ingredients for that day’s menu, it’s time to stop by a local winery for some wine. After all, we all know that cooking makes you thirsty. Then it’s time to get to work. The Provence Gourmet cooking classes are hands-on. You can expect to get your hands dirty while learning how to make his delicious recipes.

Then it’s time to eat. And, why not start with dessert? This is his recipe for Raspberry Tart with an Almond Crust.

Image Credits: Photos provided by clients of Provence Gourmet cooking classes

Raspberry Tart with an Almond Crust

This is an easy dessert to make. The fresh raspberries and hint of mint give it a summer feel.

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Course Dessert

Cuisine French

Servings 6 people

Ingredients

  

1x2x3x

• Approx 48 fresh raspberries
• 250 gr (8oz) whole wheat flour
• 150 gr (5oz) + 20gr (2 tsp) butter
• 2 eggs fresh
• 50 gr (2oz) almond powder
• 150 gr (5oz) powdered sugar
• 20 cl (7oz) cream
• 1/2 lemon
• 30 fresh mint leaves

Instructions

 

• To prepare the pie crust: Mix 150gr of butter, 1 egg, the almond powder, 50gr of sugar, the lemon zest and a pinch of salt.
• After mixing, add the flour. Hand mix briefly.
• Make a sphere out of this mixture and spread the dough according to your tin’s size.
• Let the dough rest 30 minutes.
• Prepare the mint syrup: In a pan add a cup of water, 100gr of sugar and 30 mint leaves.
• Boil the water, reduce the heat and after 10 minutes take the leaves out and let the syrup reduce to a ¼ cup.
• Let it cool down and reserve in the fridge.
• Spread your dough in your tin, and put it in a hot oven for 15 minutes at a temp. of 180c° (350F°).
• Remove the crust from the oven.
• To prepare the filling: Mix one egg, the dairy cream and 50gr of sugar.
• Pour this mixutre on the tart crust and put your tin in a hot oven for 10 minutes at 150C° (280F°).
• Take out and arrange the raspberries on the top.
• Pour the chilled mint syrup on top of the raspberries.
• Serve barely warm with a whip cream or vanilla ice cream.

Tried this recipe?Let us know how it was!

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).