You can quickly make the crust for this tart in the food processor and then press it into the pan—no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Extra crust dough doubles as a crumbly topping.

Makes 8 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours (including cooling time)

EASE OF PREPARATION: Moderate

1/2 cup sliced almonds (skins on)
6 tablespoons granulated sugar
1 1/3 cups plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 1/2 cups fresh or frozen (not thawed) raspberries
1 teaspoon confectioners’ sugar

1. Preheat oven to 400°F. Lightly coat a 9-inch removable-bottom tart pan with cooking spray.
2. Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside 1/2 cup of the mixture.
3. Add 1 1/3 cups flour and salt to the remaining sugar mixture and pulse briefly to blend. With the motor running, add butter a few pieces at a time until well incorporated.
4. Stir egg yolk, vanilla and almond extracts together in a small bowl until blended. With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Set aside 1/3 cup of the mixture for the topping.
5. Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust.
6. Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to blend. Gently toss raspberries with 2 tablespoons of this mixture in a medium bowl until coated. Spread the berries evenly in the tart pan. Sprinkle the remaining almond mixture over the berries. Pinch the reserved dough into small clumps to make crumbs and sprinkle
the crumbs on top of the berries.
7. Bake the tart for 15 minutes. Reduce the oven temperature to 350° and bake until the crust and crumbs are golden brown, about 45 minutes more. Let cool on a wire rack for about 30 minutes. Serve warm or at room temperature. Remove the pan sides; place confectioners’ sugar in a fine sieve and dust the tart just before serving.

NUTRITION INFORMATION: Per serving: 276 calories; 12 g fat (6 g sat, 2 g mono); 48 mg cholesterol; 37 g carbohydrate; 5 g protein; 6 g fiber; 148 mg sodium; 168 mg potassium.

Nutrition bonus: Vitamin C (30% daily value).

2 Carbohydrate Servings

Exchanges: 1 starch, 1/2 fruit, 1 other carbohydrate, 2 fat

MAKE AHEAD TIP: Equipment: 9-inch tart pan with removable bottom

I made this with just-picked raspberries and a fresh ripe peach. It was fabulous! Love the sweet almond crust combined with the tart berry filling. Also to note, it only took an additional half hour to cook once I lowered the heat (rather than the suggested 45 minutes)

Penelope , Burlington, VT

I thought it was sensational!!! I made the recipe twice as written and the cooking time was just right for both my ovens. I would make this again.

Anonymous, Chatsworth, CA

Made this w/o a processor (used pastry blender for crust and chopped almonds w/knife). Rave reviews and requests for the recipe. Had to adjust for my tart pan which is 11" diameter; suggest you measure in advance.

, New Berlin, WI

Made this w/o a processor (used pastry blender for crust and chopped almonds w/knife). Rave reviews and requests for the recipe. Had to adjust for my tart pan which is 11" diameter; suggest you measure in advance.

, New Berlin, WI

I believe the cooking time is inaccurate. I followed the directions exactly and yet after reducing the temp. to 350 I found it only took 25 minutes, not 45, for the tart to be golden brown and done.My oven is accurate for temp. Also, blueberries would be great for this tart.

, Midlothian, VA

I made it with blueberries and it was very tasty and quite easy to prepare. I will definitely make this again, using whatever berries I have on hand.

Lori

Since I had strawberries but not raspberries I made it with the strawberries and it was wonderful. I can hardly wait to make it with blackberries, marionberries, or boysenberries. How 'bout peaches or other pitted fruits. I think it has no limits. And it's easy.

, Portland, OR

This recipe came out fantastic with fresh sliced peaches instead of the raspberries. I found the suggested cooking time to be accurate.

Anonymous, Weehawken, NJ

This recipe is amazing. I've made it 5 times in the last 6 weeks, twice with raspberries, twice with blueberries, and once with both. It was a huge hit at a vegan thanksgiving party as well, and works fine with a little liquid in place of the egg yolk and Smart Balance in place of the butter. My only recommendation is using high quality almond and vanilla extracts, like those from Nature's Flavors (online).

Kristine, Honolulu, HI