375 mL (1 1/2 cups) All-Purpose Flour
15 mL (1 tbsp) granulated sugar
1 mL (1/4 tsp) salt
150 mL (2/3 cup) cold butter, cut in small pieces
50 mL (1/4 cup) cold water
75 mL (1/3 cup) ground almonds
150 mL (2/3 cup) granulated sugar, divided
75 mL (1/3 cup) All-Purpose Flour
600 g (1 bag) Europe's Best® Select Raspberries, frozen
30 mL (2 tbsp) butter
30 mL (2 tbsp) Apricot Jam
30 mL (1 tbsp) water
1. For the pastry, in a food processor, combine flour, sugar and salt. Pulse to combine. Add butter and pulse until butter is in tiny bits. Add water and pulse until pastry starts to come together. Remove pastry and form into a flattened disc. Refrigerate pastry for 20 minutes. On a lightly floured surface, roll pastry into a 13-inch (33 cm) circle. Place on a parchment-lined baking sheet.
2. In a small bowl, combine almonds, 1/3 cup (75 mL) sugar and flour. Spread over bottom of pastry to within 2-inches (5 cm) of edge. Arrange Europe’s Best Select Raspberries over mixture, mounding slightly in centre. Sprinkle with remaining 1/3 cup (75 mL) sugar. Bring pastry edges (about 2 inches/5 cm) over filling, pleating where necessary to contain raspberries. Dot raspberries with butter.
3. Bake in a preheated 400ºF (200ºC) oven for 50 to 55 minutes, until raspberries are bubbling and pastry is golden. Meanwhile, in a small saucepan, heat jam and water together. Remove tart and brush raspberries with jam. Cool to room temperature.
Tart can be made ahead and kept at room temperature for 6 to 8 hours.