Pasta Flora (Raspberry Almond Tart)


- Combine dry ingredients in a bowl, set aside.
- Cream butter and sugar in an electric mixer with paddle attachment until smooth and fluffy.
- Add egg and lemon zest until incorporated.
- Add flour mixture and continue beating until dough forms.
- Preheat oven to 190 degrees.
- Dust a piece of waxed paper with flour and roll ⅔of the dough into a circle, repeat with the rest.
- Line buttered tart pan (big or small ones) with ⅔of the pastry dough.
- Spread ground almond and some powdered sugar over the bottom of the dough.
- Spoon the raspberry jam into an even layer.
- Cut the rest of the dough with a pastry wheel (or a knife) into strips.
- Arrange the strips to form a lattice on top of the jam.
- Bake for about 30-40 minutes or until pastry is golden brown.
- Cool on a wire rack.
- Garnish with powdered sugar and fresh raspberry.



1 1/2 cup flour
1/2 cup ground almond
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter (soft)
3/4 cup sugar
1 egg
1/2 Teaspoon lemon or orange zest

For Garnish
Powdered sugar/ 1 tablespoon ground almond
Raspberry jam
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