MAKES ONE 9-INCH TART
This is a princess variation on the frangipane theme, featuring delicate berries and a topping of sliced almonds. Wait until summer to do this. The berries need to be fabulous in order for the result to be celestial.
Serving this tart warm, only an hour out of the oven, is very special. Accompany it with a scoop of Pear Ice Cream (page 495) for another special effect.
Prebaked Tart Shell (page 463), partially baked
Frangipane (page 473), at room temperature
¼ cup sliced almonds
Confectioners’ sugar, for garnish
1. Preheat the oven to 350°F. Move an oven rack to the middle position.
2. Scatter the raspberries in an even layer in the tart shell.
3. In a bowl, beat the frangipane with an electric mixer on medium speed until light. Spread the frangipane evenly over the raspberries. Sprinkle the almonds on top.
4. Bake the tart until lightly golden, 40 to 45 minutes. Remove to a rack to cool.
5. Serve the tart warm or cool. Just before serving, lightly dust the entire surface of the tart, including the rim, with confectioners’ sugar.