Step 1

Prepare the dough and line the pan with the shortbread tart crust as instructed in this recipe (use the crust recipe for the sweet filling). Par-bake as directed for a filling that will be baked (vs a no-bake filling).

Step 2

Set aside to cool for at least 10 minutes after removing from the oven (can be longer, if desired).

Step 3

While the tart shell is cooling, make the frangipane filling.

Step 4

Place the butter in a medium-size microwave-safe bowl and cover with plastic wrap or a damp paper towel. Cook on high power for 60-90 seconds or until the butter is melted.

Step 5

Allow the melted butter to cool for 5 minutes then add the sugar and whisk until incorporated. The mixture will be a little grainy at this point.

Step 6

Add the eggs, one at a time, whisking well after each addition. Add the vanilla and almond extracts and the salt. Stir to incorporate.

Step 7

Lastly, add the almond flour and stir, until well mixed.

Step 8

Transfer the mixture to the tart shell and spread it to an even layer. (The frangipane mixture should come almost to the top of the crust shell. If your tart pan is 9 inches you may have a tiny amount of extra filling, depending on the size of your pan, which can be discarded). Sprinkle the almonds evenly over the top.

Step 9

Bake on a foil-lined sheet pan for 20-25 minutes or until the tart is a pretty golden brown. Then cover lightly with foil and bake for another 10-20 minutes for a total of 35-40 minutes. The frangipane should no longer be wobbly in the center when given a gentle shake.

Step 10

Allow the tart to cool completely before serving. Sprinkle with powdered sugar, if desired.

Step 11

Serve with a dollop of whipped cream and a drizzle of Raspberry Coulis or with fresh fruit, like raspberries, strawberries, blueberries or sliced peaches.

Step 12

The tart can be stored at room temperature for up to a day. Refrigerate or freeze for longer storage.