Scent of almonds and raspberries - recipe by Carmen Vecchione

Let's start with the shortcrust pastry: in a planetary mixer with the leaf hook, work the butter until it becomes a cream. Add the sugars, the orange paste and the salt and continue to work always in order to obtain a creamy mixture. Add eggs and yolks and then the first part of the flour. Work for a few minutes and add the other part of flour and baking. Let it rest in the fridge for 12 hours.

Let's move on to the preparation of frangipane. Take the eggs, sugar and almond flour and work them too in the planetary mixer. Add the cream with the anhydrous butter and lemon zest and finally the flour with the salt and baking.

You will get a puree that you will have to divide into two parts.

Heat the first half of the puree to a temperature of 40 ° C, add the sugar - atomised glucose - pectin mixture.
Bring to the boil. Then pour in the rest of the puree and the lemon juice, but wait for the temperature of the puree to drop to 5 ° C.

Roll out the shortcrust pastry to 3.5mm, take circular molds and line them with the shortcrust pastry. Cook at 160 ° C with the valve open. When the base is half cooked, take it out of the oven, let it cool and in the meantime fill a pastry bag with the raspberry compote.

Now we are ready to assemble the cake: pour the raspberry compote on the bottom of the tartlet and then cover with the frangipane. Put back to cooking at 160 ° C for 20 minutes.
Cover the edges with slices of toasted almonds and then sprinkle with icing sugar.