This is wonderful. It is so rich, that a little goes a long way. I'm not much into baking, so this was a real test for me. The video instructions help so much, really so very helpful. When I got to the point of putting it into the tart pan, I just knew it would never fill the pan...watched the video and kept going...well, it fit very well, beautiful!
thank you for such great instruction.

WOW, this is a great. I made a couple. One as the recipe calls for and another with apricot jam. Both were great! The video was a huge help as always. Thank you.

Chef Steve

This sounds so good. I'm thinking of making this for our holiday party as part of the dessert selection. I have about 70 people coming; how can this recipe be adapted so that it is baked in a half sheet pan and then served more ore less as a bar cookie/cake? Thanks for your help.

You will have to make more than one batch for 70 people, but it should work just fine.

Did not have Raspberry jam like I thought I did, so I replaced it with a three fruit compote. This tort was a big hit and I am sure will make it with a compote again next time.

This was a great torte and well loved by all. I used blanced almonds because I was under the impression they would be bitter otherwise -- then I noticed, after the fact, in the video the almonds were not blanched. While my torte was excellent I was wondering if in fact the skins do make the almonds bitter. Please advise.

I don't think almond skins are bitter. I eat raw almonds all the time and they are delicious as is. Perhaps next time you make the torte, try it with the almonds specified and see if you notice a difference.

Hope this helps - glad you enjoyed the torte!

I have a bag of bakery bleached almond flour. Can I use the flour instead?

Were you hoping to use the almond flour in place of the flour or in place of the ground almonds?

It may work for the crust (though I have not tried it myself). As for the filling, the recipe calls for raw nuts that are not blanched. You could always try the blanched almond flour to see what kind of result you get. After all that is the fun part with cooking, you can experiment! Hope this helps!

Sorry for not been clear, yes, I was hoping to use it in the filling, thank you Dawn, I will try and post the results...Umm, I suppose I can use it in the dough huh? Thank you, always effectives hints..

in this receipt, as well as, other baking receipes is the butter salted or unsalted? thank you JoAnn

Butter in recipes is generally unsalted, this is especially true with baking. Cheers!

This thing is really good.

I used a reduced fresh raspberry puree, with a little lemon juice and grand marnier, in lieu of jam (my only jam has high fructose corn syrup in it.... gross).

I also had to scale the recipe to fit a 7" pan, which meant multiplying everything by 5/8.

The torte is incredibly rich, moist, and delicious. A little does go a long way with this.

I think that I will serve it with raspberry sauce in the future because both my girlfriend and I wanted a bit more raspberry flavor.

Is this not the classic Bakewell Tart from Derbyshire, England? I have thusfar seen no mention of that connection. Lovely recipe/receipt.

Hi everyone, Have been looking all over for pastry flour and so far no luck finding it in any supermarkets on Long Island, N.Y. Do You have any suggestions as to where I can find it? Thank you much Regards, JoAnn

Is there a WholeFoods or other specialty grocery store in your area? I would try calling around. You may even want to call your local bakery and ask them where they would suggest. Cheers!

Thank you Dawn. I did call a local bakery and they will not sell it to public. Also called about 7 to 8 supermarkets and finally found at ShopRite - Arrowmills organic pastry flour so I will be picking it up on Monday and trying this receipe. Thanks for all your help Regards, JoAnn

I made this recipe for "Sunday Dinner" last night and I couldn't find Pastry flour at three different stores. I really wanted to make it so I used all purpose flour and I also substituted the Raspberry for Blueberry and used jumbo verses large eggs. It turned out terrific. Guests took home the left overs. The large eggs would have been better (a bit too much liquid but worked fine) and the fruit change worked out great. I'm sure any strong flavored fruit would work. As for the Pastry Flour... I will locate the flour and try this recipe again just to see the difference. Everybody loved it!

Can this be made a day in advance and does it have to be refrigerated if you can make it a day in advance. Thank you. Great talking to you the other night. Regards JoAnn B

This tart will last for a few days for sure but as with almost all baked goods they are at their best the day they are made. In fact, in pastry school they teach you that baked goods start to deteriorate as soon as they come out of the oven.

If you do make it ahead store it in the refrigerator and then take it out and bring it to room temperature for a few hours before serving. Cheers!

p.s. Nice to talk to you as well JoAnn B, always great to hear that awesome NY accent...I just can't get enough of that. Have a great day!

I made this for the first time and it was so good everyone was asking for another piece.

I had a couple of issues. I live in the Netherlands and availability of some ingredients is always a gamble. First off, my supermarket didn't have whole almonds, but since I didn't have a food processor, I bought almond shavings and pulsed them in a blender. The only thing about that is that I wasn't sure how much to use because the recipe gives the amount of whole almonds.

Second, I accidentally bought self-rising baking flour. Which I think had an odd effect on the torte in the way that the almond stuff sunk to the bottom and crust and jam to the top.. But it still cut fine and tasted amazing.

Good improvising on the ground almonds. As for the self-rising flour, this will contain added baking powder, which may affect the texture of the final result. The good thing is that we learn from these little mistakes, so it's all good. Glad everyone enjoyed it! Cheers!

Haven't made this yet but I know it's going to taste wonderful. My mother used to make a similar recipe but made as little tartlets. I believe it was called Congress Tarts and we were able to buy packages of ground almonds in England. I'm delighted to have this recipe.

I've made this tart a number of times and it is the right balance of nutty and sweet. This is a great sophisticated desert recipe that everyone loves.

I have made this three times now. Twice with fresh raspberry reduction and once with a conventional blueberry jam. I added a touch of cardamom to the almond layer for the blueberry version. Just wonderful!

Thank you for showcasing this recipe.