Ingredients Jump to Instructions ↓

  1. 4 cups flour

  2. 1/2 cups blanched almonds

  3. 2 sticks (about 250 g) margarine or vegetable shortening

  4. 1 cup sugar

  5. 3 eggs, separated

  6. 1 tsp baking powder

  7. 2 tsps vanilla extract

  8. 1 tbsp sour cream

  9. 1 cup raspberry or mixed berry jam

  10. 1 tbsp grated lemon zest

  11. 1/2 tbsp powdered sugar

Instructions Jump to Ingredients ↑

  1. Method : Preheat the oven to 400F. Process almonds into a paste. Combine flour with sour cream and margarine or shortening, and pulse until smooth. Add almonds and baking powder and mix well. Separately, beat the sugar with egg yolks and vanilla extract. Add to flour mixture and stir until just combined. Divide the batter into halves, wrap in film and refrigerate for 30 minutes to 1 hour. Mix jam with lemon zest. Beat egg whites until stiff peaks form, and fold carefully into jam. Press 1/2 batter into a shallow pan, making sure that the sides are slightly raised. Smooth with fingers. Spread the filling on top of the batter. Shred the remaining 1/2 batter (or process it in an old-fashioned meat grinder). Distribute the shredded dough on top of the jam. Bake for 45 minutes or until deep golden. Cool on a rack and cut the tart into diamond-shaped pieces. Dust with powdered sugar before serving.


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