Rustic tarts are one of the simplest fruit desserts to make because there is no pan involved or par-baking. Most of us have a standard crust recipe that we use to make pies or you can use mine which is pretty easy to put together in a stand mixer or by hand with a pastry blender.
Fresh raspberries are always a nice berry to use in fruit tarts because they are sweet without being too sweet and hold their shape even after baking. In this recipe, I mix together an almond paste in my food processor to add a hint of nuttiness to the tart.  To create the paste, you add almonds, butter, sugar and an egg yolk to a food processor and puree — ta-da — almond paste.  You can prepare the almond paste ahead and store in your refrigerator for a week or so and use it on baking day.
Ingredients
Crust
1 1/2 cups all purpose flour + more for rolling
2 tablespoon organic sugar
1/2 teaspoon salt
8 tablespoons butter, cold
1/3 cup ice water
Almond Paste
1/2 cup blanched almonds
1/3 cup organic sugar
1 egg yolk
4 tablespoons butter
1 teaspoon almond extract, optional
Fruit
1 pint fresh raspberries
1/4 cup organic sugar
To Prepare:
1.  Add the dry Crust ingredients to the bowl of a stand mixer.  Mix together on low until combined, 1 minute.  Cut the butter into 1/2 inch dice and add it to the dry ingredients while the mixer is running on low.  Mix for 2 minutes or until coarse crumbs.  Add the ice water to the flour/butter mixture and mix on low, just until the dough comes together.  Place the dough onto plastic wrap and form into a disc, cover the dough completely with the plastic wrap.  Chill the dough for at least 1 hour, you can store the dough up to 1 day in the refrigerator.
2. Â To make the almond paste, add the almonds, sugar, butter, extract and egg yolk to a food processor. Â Puree until smooth. Â Store in the refrigerator until ready to use.
3. Â Preheat the oven to 375 degrees. Â Unwrap the dough and place on a floured surface. Â With a rolling pin, roll out the dough into a 14-inch circle. Â Using the rolling pin, roll the dough up and place it onto a parchment lined baking pan.
4. Â Spread the almond paste on top of the dough, leaving a 3-inch boarder.
5. Â Place the raspberries on top of the almond paste and sprinkle with 1/4 cup sugar. Â Fold the edges of the crust around the fruit to seal. Â Place the tart in the freezer for 20 minutes to harden slightly before baking. Â This will ensure that the crust doesn’t spread during baking. Â Brush the crust with half & half or egg white before placing it in the oven to bake for 45-55 minutes.
6. Â When the crust is golden brown and the fruit bubbling slightly, remove the tart from the oven and let cool to room temperature. Â Slice and serve with your favorite ice cream or whipped cream. Â Enjoy!
