Almond Raspberry Tart Bars

Ingredients

1/2 cup whole toasted almonds roughly chopped, or replace with equal weight of toasted coconut flakes if nuts are an issue.

1 3/4 cups plus 2 tablespoons all-purpose flour

3/4 kosher salt

3/4 cup unsalted butter

3 tablespoons cold water plus additional tablespoon if needed

1/2 cup plus 1 tablespoon granulated sugar

3 6-ounce containers fresh raspberries

Equipment

tart pan

food processor

parchment paper

pastry blender

Directions

Add sugar and chopped almonds to the second bowl and pinch them together to form a loosely clumped streusel. Refrigerate both the dough and streusel overnight if needed.

Preheat your oven to 375 degrees F. Coat an 8×8-inch cake pan with nonstick spray. Line the bottom and two sides with a fitted piece of parchment paper. If using a 9- to 9.5-inch round tart pan, no need to line the bottom with parchment paper if there’s a removable base.

Make the crust by roughly chopping almonds and setting them aside. In a large bowl, stir together flour and salt. Add butter cubes into the flour mixture. Use your fingers or a pastry blender to work the butter into the flour until the largest butter bits are the size of small peas. Alternatively, pulse the ingredients in a food processor until the same consistency is achieved.

Divide the butter-flour mixture into two bowls. In the first bowl, drizzle cold water and mix into shaggy clumps, then knead into a ball. Wrap the dough in plastic wrap and chill for 1 hour or until firm.

On a floured surface, roll the chilled dough to a 10×10-inch square (or a 13-inch round for a round pan). Fit the dough into the prepared pan, pressing into the bottom and 1 inch up the sides.

Fill the base with fresh raspberries and sprinkle evenly with the streusel topping. Bake for 40 to 50 minutes, covering with foil if it browns too quickly. Bars are done when golden brown and berry juices bubble through the crumbs.

Allow the bars to cool for 20 minutes on a cooling rack, then lift out using the parchment sling. Cool completely before serving. Optionally, sprinkle with powdered sugar and cut into squares or wedges. Bars keep at room temperature or in the fridge for up to 5 days.