• Remove the tart pastry from the fridge. Roll out the pastry on a lightly floured surface. Place the pastry into the tart shell, and lightly press it into the ridges of the tart shell. Trim off the top.
  1 Tart Pastry - cold
• Place this on a baking sheet, and place into the freezer while you are working on the rest.
• Preheat the oven to 350F.

Frangipane

• Beat the butter and sugar until just combined.
  140 Grams Softened Butter, 160 Grams Sugar
• Add in almond flour and eggs. Mix until combined.
  200 Grams Almond Flour, 2 Eggs
• Remove the tart shell from the freezer. Spoon the frangipane into the tart. Spread it evenly.
• Sprinkle the raspberries over the top.
  150 Grams Raspberries
• Place into the oven for 20 minutes.

Almond Crunch

• In a small bowl, whisk the egg white until frothy.
  1 Egg White
• Add in the sugar and almonds. Stir until evenly coated.
  75 Grams Sliced Almonds, 35 Grams Sugar
• Take clusters of the almond and sprinkle it overtop the tart that has been baking.
• Continue taking for 20 more minutes. You will know when it is done when the tart golden.
• Remove from the oven, let stand for at least 30 minutes. Once the tart is tool enough, you can remove it from the tart plate to enjoy.