- 1- 1/4 cup All-purpose Flour
- 2 Tablespoons Sugar
- 1/2 teaspoons Salt
- 1 whole Lemon Zest
- 6 Tablespoons Butter
- 6 Tablespoons Cream Cheese
- 2 Tablespoons Ice Water
- 1/2 teaspoons Vanilla Extract
- 1 teaspoon Butter
- 3 Tablespoons Cinnamon Sugar
- 2 Tablespoons Almonds, Sliced
- 4 cups Raspberries
- 1 cup Sugar
- 1/2 cups All-purpose Flour
- 2 Tablespoons Heavy Cream
DirectionsFor the crust: In a large mixing bowl, add the flour, sugar, salt and lemon zest.
Use a pastry blender to mix the dry ingredients.
Next slice the butter and cream cheese into 1 slices and add it to the flour mixture.
Use the pastry blender or two knives in a scissor fashion, to combine the ingredients until it is the texture of a coarse meal.
Next combine the water and the vanilla extract and then sprinkle it over the flour mixture.
Using two forks pull the flour from the bottom up over the top.
Then with your hands, gently begin kneading the dough to form a ball.
Wrap the ball in plastic wrap and store it in the refrigerator for 30 minutes (or freeze it for up to one month).
While the crust is refrigerating, prepare the filling.
Toss together the raspberries, sugar, flour and heavy cream in a large bowl.
Preheat the oven to 375F.
When youre ready to use the dough, roll it out on a floured surface.
Make sure you roll it to the size of your pan.
Place the dough circle into a 9 tart pan.
Smear the teaspoon of butter over the crust and sprinkle with the cinnamon sugar and sliced almonds.
Next top the crust with the raspberry filling and remove any excess crust from the edges of the pan.
Bake the tart in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the raspberry filling has set.
Let the tart cool before serving at room temperature.
Or you can serve it warm.