Dessert: A nice mix between sour raspberries and a smooth almond cream Preparation: Step 1: Line the pan with the pie crust ...

Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. For the almond cream ...

then stir in the almond essence. Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer. Bake the tart on the middle shelf of ...

Cut off the corners to make a circle. Press the pastry into a 10-inch tart pan with a removable bottom. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum ...

You could buy raspberry jam to cheat this tart a little, but it’s definitely ... Beat the eggs with the Calvados, salt and the almond essence. Add a little of the egg mixture to the butter ...