Raspberry-Almond Pie


8 to 10 servings
2 sticks unsalted butter, cut into ½-inch pieces, chilled, plus more for greasing tart panunsalted butter2
2 cups all-purpose flour, plus more for dredging all purpose flour2
1 cup almond flour almond flour1
¼ teaspoon fine salt fine sea salt¼
¼ cup iced water, plus extra, as needed ice water¼
1 stick unsalted butter, cut into ½-inch pieces, at room temperature unsalted butter1
One 7-ounce tube almond paste, cut into ½-inch pieces, at room temperature almond paste1
3 large eggs, at room temperature, beaten egg(s)3
¼ cup all-purpose flour all purpose flour¼
2 tablespoons agave agave nectar2
½ teaspoon pure almond extract pure almond extract½
12 ounces (about 3 ½ cups) fresh raspberries raspberries12
2 tablespoons agave agave nectar2
1 egg, beaten egg(s)1
One 11 ½-by-8-inch rectangular tart pan with a removable base tart pan1
One 2-inch shaped cookie cutter, such as a heart or leafheart-shaped cookie cutter1


Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.

Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.

Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.

In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.

On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.

Cut into slices and serve.
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