Name: Raspberry Almond Lattice Tart
Cook time: 50 min
Total time: 6 1/2 hr (includes cooling)
Yield: Makes 8 to 12 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons plus 1 teaspoon sugar; 1/4 teaspoon salt; 1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, all cut into 1/2-inch cubes, plus 1/2 tablespoon, melted; 1 large egg yolk; 2 tablespoons ice water; 2 cups raspberries (1/2 lb); 1/2 cup granulated sugar; 2 tablespoons all-purpose flour; 1/3 cup whole blanched almonds (1 3/4 oz); 1/4 cup all-purpose flour; 2 tablespoons confectioners sugar; 3 tablespoons unsalted butter, melted; 1/4 teaspoon almond extract; Garnish: fresh raspberries; confectioners sugar for dusting; a 9- to 9 1/2-inch fluted tart pan (1 inch deep) with removable side; pie weights or raw rice

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Raspberry Almond Lattice TartRomulo Yanes

Cooks' note:

•Dough, formed into disks but not rolled out, can be chilled up to 1 day.
•Raspberry and almond fillings can be made 1 day ahead and chilled separately, covered. Bring raspberry filling to room temperature before using.

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