Sounds amazing, Marieke. What type of glaze did you use? Generally we glaze with a thinned out apricot jam here, but there’s so many possiiblities. Wish I had a slice of this right now 🙂

Very much appreciated. I am honored for this delicious tart to be part of your Christmas meal. This is typically the tart my husband asks for in place of a birthday cake each year, he absolutely adores it. But you’re so right in that the colors are absolutely perfect for Christmas… I had never actually thought of that 🙂

Best wishes to you and yours, and I hope you’ll continue to cook with success in 2026!

It is exactly as you say, simple, easy, and spectacular. oh yes, and delicious. husband loves almonds, and declared it delicious.

I’ll probably follow the lead of another of your followers comment and swap the measurements of pistachios and almonds for a slightly more green filling to go with the sparkling bright red of the raspberries.

another of your recipes i am keeping in my rotation.

thank you for all the work and dedication you put into your cookbook and this website. it is impressive and appreciated.

Absolutely, Lissette! There will be a slight textural change, but should work just fine. Hope you’ll enjoy it!

Hello Emilee! I always use granulated white sugar for my pâte sablée 🙂 Best of luck and hope you’ll enjoy the tart!

For the Pate Sablee, are we meant to use granulated, caster or powdered sugar?

Thanks!

Yes, absolutely! You can keep the ball of dough in your fridge overnight, and then depending on the temperature of your home, I would remove it about 30-45min prior to rolling it out. If it’s difficult to roll out, give it a few more minutes to warm, and if too soft, just pop it back in the fridge or freezer for a few minutes.