For the Crust:

In the bowl of a stand mixer, stir together the flour, powdered sugar, and salt with the paddle attachment. Add the butter, cut into cubes, and continue to mix until the mixture is clumpy, like damp sand. If your butter is warm and oily, mix it very briefly or it will come together like a dough and be too soft.

Add the egg yolk, whipping cream, and vanilla. Stir just until the dough comes together into a thick dough.

Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate it for at least two hours, or until it’s chilled thoroughly. It can stay in the refrigerator for 2-3 days, tightly wrapped.

When you’re ready to bake, remove the

Making the Almond Filling

In a mixing bowl, combine the cup of almond flour, 8 tablespoons of soft butter, and 1/2 cup powdered sugar. Using an electric hand mixer, cream them together until they are well mixed.

Add the 2 eggs, and almond and vanilla extracts. Stir them in until it’s all well blended and a smooth mixture.

Spread the almond cream in and even layer in the bottom of the tart crust. Bake it at 350F for 10-12 minutes, or until the top is puffed and a light golden brown.

Allow the tart to cool completely before adding the raspberries.

Topping the Tart

Arrange the fresh raspberries over the top of the baked tart. You can also add other fruits, like sliced peaches or other berries.

Add a tablespoon of water to a quarter cup of any clear jelly (apple or apricot work really well) and mix it until you have a pourable but viscous mixture. Brush it over the tops of the raspberries. Chill the tart until you’re ready to serve it.

Allow the tart to sit at room temperature for about 20 minutes to let it come to room temperature before slicing and serving it.