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Epicurious
Bon Appétit

Almond and Raspberry Tart

4.2

(11)

"I've always loved to cook, and though at eighty-nine I'm slowing down, I still love it," writes Mary Gareffa of East Longmeadow, Massachusetts. "My grandfather and my father were both cooks in a monastery in Reggio Calabria, Italy, before they moved to this country, and luckily for me, my father was my cooking teacher. These are time-tested recipes for some everyday dishes that I grew up with and later served to my own family."

Pasta frolla, Italian sweet pastry dough, is the tender press-in crust for this easy tart.

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