In Europe, there is a tradition of deep dish tarts, the kind of homey pastry served at a coffee klatch or housewarming. Think sweet quiche. Here’s our take: a flaky crust filled with tart raspberries and a buttery almond batter. After baking the tart is brushed with warm fruit preserves, which gives the dessert an appealing sheen.
Because this tart bakes slowly in a ceramic quiche pan, the crust has time to bake through. Many pastry chefs bake in hearth ovens, the same ovens in which crusty artisan bread is baked. The heated stone sends a steady blast of even heat into pastries, baking them to a delectable crispness. At home, you can achieve similar results if you bake this tart in a ceramic quiche pan or glass pie plate placed on a preheated baking stone. If you can’t find the 11-inch pan we recommend, use your largest and deepest pie pan.
Here’s our recipe for Deep Dish Raspberry Almond Tart.