Difficulty: Intermediate
Prepare the dough: Cube the cold butter. In a food processor, combine all dough ingredients and pulse for 30 seconds until it comes together. Form into a ball on a floured surface, wrap, and chill for 2 hours. This almond-rich dough can be sticky—working it between parchment paper (as noted below) ensures perfect results.
Meanwhile, in a saucepan, gently cook the raspberries, sugar, and scraped seeds from the vanilla pod (plus the pod) for 10 minutes. Remove from heat and cool completely.
Preheat oven to thermostat 6-7 (210°C). Butter a 24 cm tart pan.
Reserve one-third of the dough in the fridge. Roll the remaining two-thirds between two sheets of parchment paper to 4-5 mm thick. Line the pan, prick the base with a fork, and spread the raspberry compote evenly.
Gather trimmings with the reserved dough, roll to 2 mm thick, cut into 1 cm strips, and weave into a lattice atop the raspberries. Gently press ends to seal. Bake for 35 minutes until golden.
Cool in the pan before unmolding. For extra shine, brush with reduced raspberry juice.
Pro Tip: The high almond content makes the dough fragile. Always roll between parchment sheets for easy handling and flawless texture— a trick from traditional Austrian bakers.
