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Ingredients
  • 2 ½ cups all-purpose flour
  • 1 ½ sticks (¾ cup) cold unsalted butter, cut into ½-inch cubes
  • ¼ cup cold vegetable shortening (preferably trans-fat-free)
  • ½ teaspoon salt
  • 5 to 7 tablespoons ice water
  • ¾ cup whole almonds (3 ounces), chopped
  • ¾ cup sugar
  • 4 (6-ounces) containers fresh raspberries (6 cups)
  • subheading: Special Equipment:
  • a pastry or bench scraper; an 11 ¼- by 8-inch rectangular tart pan with a removable bottom or a 10-inch round tart pan (1 inch deep) with a removable bottom
Steps
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