Starstruck Raspberry Almond Pie Food

RASPBERRY-ALMOND PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
• For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
• Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
• For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
• In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
• On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
• Cut into slices and serve.

RASPBERRY ALMOND PIE

Steps:

• Spread jam in the pie crust.
• Cream the butter and sugar together.
• Add the eggs one at a time, beating after each addition.
• Stir in the almonds.
• Pour the batter over the jam.
• Bake in a 350 oven for 45 minutes or until delicately browned.

ALMOND AND RASPBERRY TORTE

Steps:

• Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

ALMOND PIE

Steps:

• Preheat the oven to 350°F degrees.
• Grease and flour a 9-inch pie plate.
• In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
• In another small bowl, mix the butter and 1/2 cup of the sugar.
• Stir the almond mixture into the butter and sugar.
• Beat in the eggs, one at a time, mixing well after each addition.
• Pour the mixture into the pie plate and bake for 25-30 minutes.
• While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup.
• Pour the syrup over the hot pie when the pie comes out of the oven.
• Sift the confectioners' sugar over the top.
• May be served with crème fraîche.

RASPBERRY AND ALMOND TART

Steps:

• Mix the flour, sugar, and lemon peel, in a food processor.
• Add the butter and pulse until the mixture resembles a coarse meal.
• Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
• Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour.
• Position the rack in the center of the oven and preheat the oven to 400°F
• Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
• Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border.
• Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border.
• Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie).
• Bake until the crust is golden, 35 to 40 minutes.
• Allow to cool.
• Sprinkle with the almonds and dust with the powdered sugar, if you wish.
• Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
• Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking.
• *There are several good almond paste recipes on Zaar.