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Raspberry Shortbread Tart

A stunning, textural tart featuring a buttery toasted almond and cornmeal crust, layered with a vibrant, scratch-made fresh raspberry and orange reduction.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method

Ingredients
  

The Fresh Raspberry Filling
  • 1 ½ cups granulated sugar
  • Juice of 1 medium orange about 3 tablespoons
  • 2 pints fresh raspberries about 4 cups
  • ¼ cup apricot jam
The Almond Cornmeal Dough
  • 6 ounces sliced almonds about 1 ½ cups
  • 3 cups unbleached all-purpose flour divided (¼ cup for processing, 2 ¾ cups for mixing)
  • 1/3 cup yellow cornmeal
  • 1 teaspoon table salt
  • 1 ½ cups unsalted butter 3 sticks, chilled and cut into small cubes
  • 1 cup granulated sugar
  • Zest of 1 medium orange about 2 teaspoons
  • 1 teaspoon pure vanilla extract
  • 2 large egg yolks
The Finish
  • Confectioners’ sugar for dusting

Method
 

Reduce the Filling
  1. Combine 1 ½ cups of granulated sugar and the fresh orange juice in a heavy-bottomed saucepan over medium heat.
  2. Stir continuously until the sugar completely dissolves, about 2 minutes.
  3. Stir in the fresh raspberries and reduce the heat to low.
  4. Cook gently until the raspberries have broken down and released their juices, about 10 to 15 minutes.
  5. Stir in the apricot jam.
  6. Simmer the mixture until the jam melts seamlessly into the sauce, about 2 minutes more.
  7. Remove the pan from the heat and allow the filling to cool to room temperature.
Toast the Almonds
  1. Preheat your oven to 325°F.
  2. Spread the sliced almonds evenly onto a baking sheet.
  3. Bake until they just begin to turn fragrant and golden, about 5 minutes.
  4. Remove from the oven and cool completely to room temperature.
Process the Dough
  1. Place ¼ cup of the all-purpose flour into the bowl of a food processor along with the cooled, toasted almonds.
  2. Pulse the mixture until it forms fine crumbs.
  3. Pour the almond-flour crumbs into a large mixing bowl.
  4. Whisk in the remaining 2 ¾ cups of flour, the yellow cornmeal, and the table salt, then set aside.
  5. Place the chilled, cubed butter into the empty bowl of the food processor.
  6. Add 1 cup of granulated sugar, the orange zest, and the vanilla extract.
  7. Pulse until the mixture is creamy.
  8. Add the egg yolks and pulse briefly to combine.
  9. Add the reserved dry almond-flour ingredients into the processor and pulse until the dough just begins to come together.
Chill and Par-Bake
  1. Pour the dough out onto a clean work surface and gently bring it together.
  2. Divide the dough evenly in half.
  3. Coat the bottom and sides of a 12-inch fluted tart pan (with a removable bottom) with vegetable oil spray.
  4. Press one half of the dough firmly into the bottom and up the sides of the tart pan to form the crust.
  5. Wrap the second half of the dough tightly in plastic wrap.
  6. Refrigerate both the tart pan and the wrapped dough for 30 minutes.
  7. After chilling, use the tines of a fork to prick the bottom of the tart shell all over.
  8. Place the tart pan onto a baking sheet and bake in the 325°F oven until the crust is golden, about 30 minutes.
Assemble and Bake
  1. Remove the par-baked tart shell from the oven.
  2. Spread the cooled raspberry filling in an even layer over the warm crust.
  3. Unwrap the remaining chilled dough and crumble it generously over the top of the filling.
  4. Return the tart to the oven and bake until the crumbled top is golden brown, about 30 to 40 minutes more.
  5. Allow the tart to cool completely on a wire rack.
  6. Once cooled, sprinkle the top generously with confectioners’ sugar.
  7. Carefully remove the outer rim from the tart pan, transfer the tart to a platter, and serve.