Raspberry Almond Tart

For the tart shell:
Cut the Earth Balance into tablespoon-sized pieces and measure out the palm shortening on a plate. Put the fats into your freezer for 30 minutes.

Put the flour, sugar and salt into a food processor (or use a bowl and pastry cutter), pulse to combine. Drop the fat, 1 tablespoon at a time, into the food processor and pulse until they’re pea-sized. Adding 1 tablespoon of water at a time, continue to pulse until the dough comes together.

Gently shape the dough into a round disk and put it on a lightly floured surface. Roll the dough out to be an inch or two larger than your tart pan. Let it rest 5 minutes.

Put the dough into your tart pan (it helps to roll it over your rolling pin to lift it) and press it into the form. You can let the top of the dough extend slightly above the rim of the pan; it will shrink back as it bakes. Refrigerate the tart dough for 30 minutes.

Position an oven shelf in the lower third of your oven and then preheat your oven to 375°F.

Line the pastry shell with parchment paper and fill with pie weights. Bake the shell for 20 minutes and check the dough to see if it’s still wet. Continue to cook for 5-10 minutes more if necessary or until the crust is pale gold. Remove from oven and remove the parchment and weights and allow it to cool on a rack.

Position an oven rack in the middle of the oven and turn the temperature down to 350°ºF.

For the tart filling:
In a stand mixer on medium speed (or a bowl with a hand mixer), beat the butter until smooth. Add the almond paste 1 tablespoon or so at a time, beating until smooth. Continue to beat as you slowly pour in the sugar.

Mix the vanilla into the almond milk and slowly pour into batter; beat until smooth. Turn off the mixer.

Combine the flour and cornstarch. Stir them into the batter.

Spread the preserves evenly over the bottom of the baked pastry shell. Spread the almond batter over the preserves. Sprinkle the sliced almonds evenly over the top of the batter.

Bake for 40 minutes. Remove from oven and let cool on a rack. Let cool completely before serving.