Last one, everyone. Last Thanksgiving dessert. We’ve had a good run!
Over the past several weeks, I’ve given you quite a few Thanksgiving pie options. But I couldn’t resist adding just one more!
As a baking blogger, the holidays provide inspiration and ideas. I love having the time of year do the recipe brainstorming for me, especially when a tart like this is the result. Guys, I kept my very favorite for last. Yes, I’ll play favorites today.
This past weekend, Kenny and I got away overnight to a posh hotel in historic Old Town Alexandria, Virginia. We’re lucky to live near all kinds of little getaway spots, and even though it was chilly, it was really lovely to walk on the waterfront and see the boats and pretend it was a lot warmer.
The best part of the hotel was the pool. It was a heated indoor pool, and getting in was like being enveloped in a warm water hug. Maybe I’ve never told you this before, but I love baths. Baths are a daily thing for me, even if I’ve showered too. I love the bubbles, the scalding water, the jets (yep, my tub is tricked out), and the music playing softly in the background as I let all the stress melt out of my tired muscles.
Other than dessert, I have these other material loves in life: a good book, a great workout, and a hot bath. So as I chugged back and forth in that heated pool, I realized that my life would be pretty luxurious if I could come home from work every day, jump into a heated pool, swim for a while, and then dry off in a lounge chair with a book and some truffles.
I just heard Steven Tyler in my head shrieking “Dream On.”
If the pool fantasy can’t come true, I’ll take this tart instead. It’s all my favorite things. Maybe not everyone’s on the marzipan bandwagon, but I really don’t care. This is the best.
The crust is buttery and light, with some almond meal thrown in for kicks. Piled into the crust is raspberry jam, a baked marzipan layer, and thick chocolate ganache with toasted almond flair. If you want an elegant but totally doable dessert to present tomorrow, this is your girl.
Okay, kids. I’ve got more baking to do tonight, so I’ll catch you later. I’m pretty excited to get all those pies lined up on the table, and I hope you are, too. Have a safe, joyful, warm and cozy Thanksgiving with family and friends. From JAB and me to you, happy holiday season!
- Preheat the oven to 350. Coat a tart pan (the kind with the removable bottom) with cooking spray. Set aside.
- Combine the almond meal and salt in a small bowl. Set aside.
- Cream the butter, powdered sugar and egg yolk in the bowl of a stand mixer. Adding each gradually, alternate the flour and the almond mixture until both are fully incorporated.
- Press the dough into the prepared tart pan, working it evenly along the bottom and up the sides.
- Take the raspberry jam and spread it evenly along the bottom of the crust. Set aside.
- Make the marzipan filling. In the bowl of a stand mixer, beat the almond paste with the brown sugar and egg until well combined.
- Carefully spread the marzipan mixture over the raspberry jam. It will be sticky and some of the jam might come up, but spread lightly and evenly over the surface.
- Bake the tart for 20-25 minutes until the crust and filling begin to turn golden. Remove from the oven to cool.
- Make the ganache. In a microwave-safe bowl, heat the chocolate chips and heavy cream for one minute. Stir until smooth, heating an additional 20 seconds if needed.
- Pour the ganache over the baked tart, spreading the chocolate evenly to the edges. Sprinkle the toasted almonds on top. Cool until set.
- Cut into wedges and serve.