Le Creuset Almond & Raspberry Skillet Tart Recipe

Le Creuset Almond & Raspberry Skillet Tart Recipe

Creating a delightful dessert is always a joy, and the Le Creuset Almond & Raspberry Skillet Tart is a perfect choice. This recipe combines the rich flavors of almonds and the tartness of raspberries to create a delectable treat.

Le Creuset Almond & Raspberry Skillet Tart

The Le Creuset Almond & Raspberry Skillet Tart is a beautiful dessert that brings together the creamy texture of almonds and the vibrant taste of raspberries. This tart is baked in a skillet, giving it a rustic and charming appearance, making it perfect for both casual and formal gatherings.

Cultural or Historical Context

The combination of almonds and raspberries is a classic in European desserts, particularly in French patisserie. Using a skillet for baking, popularized by brands like Le Creuset, adds a modern twist to traditional tart recipes, providing even heating and a stunning presentation.

Ingredients for the Almond & Raspberry Skillet Tart

  • 200g all-purpose flour
  • 100g almond flour
  • 150g unsalted butter, cold and cubed
  • 100g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 200g fresh raspberries
  • 50g sliced almonds
  • 100g powdered sugar
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Preparation Instructions

  1. Prepare the Dough: In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  2. Form the Dough: Add the egg and vanilla extract to the mixture. Mix until the dough comes together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat the Oven: Preheat your oven to 180°C (350°F).
  4. Roll Out the Dough: On a lightly floured surface, roll out the dough to fit your skillet. Press it into the skillet, making sure to cover the bottom and sides evenly.
  5. Add the Raspberries: Spread the fresh raspberries evenly over the dough in the skillet.
  6. Bake: Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the raspberries are bubbly.
  7. Prepare the Glaze: While the tart is baking, mix the powdered sugar and lemon juice in a small bowl to make the glaze.
  8. Finish the Tart: Once the tart is done, remove it from the oven and let it cool slightly. Drizzle the lemon glaze over the top and sprinkle with sliced almonds.
  9. Serve: Allow the tart to cool completely before serving.

How to Store the Almond & Raspberry Skillet Tart

To store the tart, cover it with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slices in the oven at 160°C (320°F) for 5-10 minutes for a freshly baked taste.

Nutritional Information

Per serving (based on 10 servings):

  • Calories: 320
  • Fat: 20g
  • Carbohydrates: 35g
  • Protein: 5g
  • Sugar: 20g
  • Fiber: 3g

FAQ about the Almond & Raspberry Skillet Tart

Can I use frozen raspberries? Yes, you can use frozen raspberries, but make sure to thaw and drain them well to prevent excess moisture in the tart.

Can I substitute almond flour with another type of flour? Almond flour is essential for the nutty flavor and texture, but you can try using hazelnut flour or a mix of all-purpose flour and ground nuts.

Can I make this tart without a skillet? Yes, you can use a tart pan or a pie dish if you don't have a skillet.

How do I prevent the crust from becoming soggy? Ensure the raspberries are dry before adding them to the tart, and bake the crust until it is golden and fully cooked.

Original recipe by Le Creuset.

Subscribe for daily recipes. No spam, just food.