Description
Discover the delightful Raspberry Almond Non-Alcoholic Alette, a sweet treat that combines fresh raspberries and nutty almond in a flaky pastry. Perfect for any occasion, this family-friendly dessert is sure to impress!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 stick (8 tablespoons) very cold unsalted butter, cut into ½-inch cubes
- 4–6 tablespoons ice water
- 3 cups fresh raspberries
- 4 ounces almond paste
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 egg + a splash of water or milk (for egg wash)
- 1–2 tablespoons turbinado sugar
- ¼ cup sliced almonds
Instructions
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon salt.
- Add 1 stick (8 tablespoons) of very cold unsalted butter, cut into ½-inch cubes. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add 4-6 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- On a lightly floured surface, unwrap your chilled dough and roll it out into a roughly 12-inch circle, about ⅛-inch thick. Transfer the rolled-out dough to your prepared baking sheet.
- Crumble 4 ounces of almond paste evenly over the rolled-out dough, leaving a 1 ½ to 2-inch border around the edges.
- In a medium bowl, gently combine 3 cups fresh raspberries, ¼ cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon fresh lemon juice. Stir gently to coat the berries without crushing them too much.
- Spoon the raspberry filling evenly over the almond paste base, leaving that 1 ½ to 2-inch border free.
- Carefully fold the edges of the dough over the filling, pleating it as you go.
- In a small bowl, whisk together 1 egg with 1 teaspoon of water or milk to create an egg wash. Brush the folded crust edges with the egg wash.
- Sprinkle 1-2 tablespoons of turbinado sugar over the egg-washed crust and scatter ¼ cup of sliced almonds over the raspberry filling.
- Bake for 35-45 minutes, or until the crust is deeply golden brown and the raspberry filling is bubbly and thickened.
- Once baked, carefully transfer the Alette to a wire rack to cool for at least 20-30 minutes before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Keep everything cold for flaky dough; don't overwork the dough to avoid toughness. Feel free to experiment with different fruits or add almond extract for enhanced flavor.