Raspberry-Almond Crumb Tart

Serves 8

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

confectioners’ sugar

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• Watch the baking time. I adjusted by 15 minutes, only needing the additional 30 minutes of bake time at 350 degrees instead of 45 minutes.
• Some complimentary add-ins: Blueberries, blackberries…
• Work with cold butter! Keep it cold until ready to use.
• A flexible tart that can be made any time of the year, and because of its color – would add to the festivities and holidays (Valentines, 4th of July, Thanksgiving, Christmas).