This rich, buttery, sweet short dough, known as pate sucree. This sweet pastry dough is like a delicate butter cookie rather than a traditional flaky pie dough. To keep the crust tender, work with the dough as little as possible. This recipe makes a cookie-like crust that is sturdy enough to either roll out or crumble into a pie plate and press in with your fingers. This recipe makes enough dough for two 10-inch tart shells. You can freeze half for another time, or you can roll out and shape both dough and freeze one of them, well wrapped for up to a month.
Almond cream, or frangipane, is often used as a filling in cakes, tarts, and petits fours. When the cream is baked, it has a cake-like texture. It is said to have been created by French pastry chefs in honor of the 16th century Italian nobleman Marquis Muzio Frangipani, who invented a technique to infuse gloves with the perfume of bitter almonds. His invention was all the rage, and inspired pastry chefs to create a delicacy in his name. The flavor of raspberries and almonds have a magical affinity and this is a simple almond tart to prepare. Other fruits such as fresh apricots, cherries, poached pears or apples can also be used instead of raspberries with equal success. You may substitute this dough recipe with your favorite pastry dough recipe.
*** This recipe was featured on the second issue of Desserts Magazine.