I love raspberries, and pretty much any summer fruit - from strawberries to peaches. I know that raspberries aren't even remotely close to being in season on January, the dead of winter here in Brooklyn. Still, since I was able to find some pretty good sweet raspberries from FreshDirect that were available this time of year, I decided to go ahead and use them in a raspberry tart. I looked up a number of different recipes for raspberry tarts online before settling on my own variation that incorporated elements from each. I decided to go with a key lime flavor for the tart, using some key limes and key lime juice that I had. The key lime juice was great, by the way and so much easier than squeezing the juice out of those tiny little key limes (a nightmare, if I recall). I plan to use it in making key lime creme brulee next! To make a tart, you need to use a tart dish of course. I used the kind where the sides separate from the bottom of the tart dish after the tart is baked and prepared, which was the perfect tool to make a lovely berry tart.
1 stick cold butter
1/4 cup plus 1/3 cup sugar
1/2 tsp salt
1/3 cup almond flour
2 tsp water
1 large egg, beaten until it is almost meringue like
2/3 cup lightly packed brown sugar
3 tbsp flour
3 large eggs'1 1/4 cup buttermilk
3 T butter, melted
1/4 tsp salt
1 T key lime zest
2 T key lime juice
To prepare the filling, beat the egg while until fluffy, like if you were making a souffle. Combine the flour and sugar, and add the eggs. Fold in the egg white, until just blended. Stir in the key lime juice and key lime zest. Pour the filling into the crust and bake at 325 for another 25 minutes until the filling is set and jiggles just slightly. Allow to cool, and arrange the raspberries on the surface to top. Remove the sizes of the tart dish before serving.