Ingredients:
For the tart crust:
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water
For the macaron shells:
• 1 cup almond flour
• 1 cup powdered sugar
• 2 large egg whites
• 1/4 cup granulated sugar
• A few drops of red food coloring (optional)
For the raspberry filling:
• 1 1/2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
Instructions:
- Prepare the tart crust:
• In a food processor, combine the flour and sugar.
• Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the egg yolk and ice water.
• Pour this mixture into the food processor and pulse until the dough comes together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes. - Make the macaron shells:
• Preheat your oven to 300°F (150°C).
• In a bowl, sift together the almond flour and powdered sugar.
• In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add the granulated sugar while continuing to beat.
• Gently fold the almond flour mixture into the egg white mixture until well combined. Add a few drops of red food coloring if desired.
• Pipe or spoon macaron shells onto a baking sheet lined with parchment paper.
• Bake for about 15-18 minutes, or until the macarons are set but not browned. Allow them to cool. - Prepare the raspberry filling:
• In a saucepan, combine the raspberries, sugar, cornstarch, and water.
• Cook over medium heat, stirring, until the mixture thickens and the raspberries break down. Remove from heat and let it cool. - Assemble the tart:
• Roll out the tart crust and press it into a tart pan. Prick the bottom with a fork.
• Bake the tart crust for about 15-20 minutes at 350°F (175°C) until it’s lightly golden.
• Allow the crust to cool.
• Spread the raspberry filling over the cooled tart crust.
• Arrange the macaron shells on top of the raspberry filling. - Chill and serve:
• Place the tart in the refrigerator for a couple of hours to set.
• Serve and enjoy your Raspberry Macaron Tart!
Feel free to customize this recipe by adding whipped cream, fresh raspberries, or a dusting of powdered sugar for extra flavor and decoration.