Raspberry Tart with Almond Pastry Recipe

In a food processor, combine the flour, ground almonds, powdered sugar, and salt. Pulse to mix.

Add the cold butter cubes to the food processor and pulse until it resembles coarse crumbs.

Add the egg yolk and pulse until the dough comes together.

Remove the dough from the food processor and shape it into a disc. Chill in the fridge for 30 minutes.

Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

In a medium bowl, combine the raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss to coat the raspberries.

Spoon the raspberry mixture onto the prepared tart crust.

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the raspberries are bubbly.

Allow the tart to cool before slicing and serving.