This Raspberry Frangipane Tart has a creamy and slightly chewy almond-rum filling and a buttery and tender cookie crust. I used a 14 x 4-inch rectangular tart pan, but this will also work in a 9-inch circular pan. The has been adapted from the Pear Frangipane Tart in The Martha Stewart Cookbook. —Gather & Dine
Place the flour and sugar into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.)
With the food processor running, gradually add the egg yolk and then the ice water. Process until the dough just comes together.
Using hands, form a rectangular disk with the dough and tightly wrap with plastic wrap. Chill dough for at least one hour.
Roll dough on a floured surface into a 16 x 6-inch rectangle. Line the tart pan with the rolled dough and fold over the edges to fit. Press the edges of the pastry into the tart pan.
Frangipane and Assembly
Preheat oven to 425.
Cream together the butter and sugar on medium high speed with an electric stand mixer. Add the egg and mix again on medium speed. Add the almonds, rum, flour, and almond extract. Beat together until smooth.
Bake for 25-30 minutes, until the top is golden brown and filling is set. If the top is turning brown too quickly, cover with foil. (I covered mine with foil during the last 10 minutes of baking.)
Cool on a rack for several hours for frangipane to set.
Decoratively add the raspberries in rows on the tart and sprinkle a light dusting of powdered sugar on top. Serve chilled or at room temperature.