- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- Pinch of salt
- 3/4 cup granulated sugar
- 1 stick (4 ounces) unsalted butter
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon almond extract
- 1 cup blanched almonds, finely ground (5 ounces)
- 1 1/2 cups raspberries
- 2 tablespoons confectioners' sugar
- Preheat the oven to 375°. Using an electric mixer, cream the butter and sugar. Add the yolk and mix well. Add the flour and salt and mix on low speed until a dough forms; if it seems dry, add 1 tablespoon of water.
- Press the dough evenly into a 9-inch square cake pan. Prick the dough with a fork and bake for 12 to 15 minutes, or until firm but not browned. remove from the oven and set aside. Reduce the oven temperature to 350°.
- Using an electric mixer, cream the sugar and butter. Beat in the eggs. Add the flour and almond extract and beat just until blended. Stir in the almonds.
- Distribute the raspberries over the pastry. Spread the almond batter evenly over the berries. Bake for 40 to 50 minutes, or until the top is lightly browned and feels slightly firm to the touch. Cool in the pan for at least 30 minutes. Cut into 1 1/4-inch squares. Transfer to a rack and dust with the confectioners' sugar.
The heady, nutty character of a classic Sauternes, such as that of Château Lafaurie-Peyraguey or Château Caillou, underscores the raspberries and almonds in the dessert.