yeasty 'boise

the last (for the moment) of my richard bertinet experiments: fresh raspberries and crème d'amande baked into a sweet dough base, then dusted with a drift of confectioner's sugar and slivered almonds. the original recipe calls for fresh apricots, but i had a few punnets of raspberries that needed immediate consumption, so they make their way on this crostata/danish hybrid. the crème d'amande is made from ground almonds, unsalted butter, eggs and sugar, and is almost as rich as marzipan, but lighter and not as sweet; the same can be said about the dough in relation to brioche. together with the warm raspberries, you create a sumptuous but not-too-guilty any-time-of-day treat.

a note: i think i've been putting too much yeast in the bertinet recipes. i tested my scale, and it's a bit wonky; everything i'm baking seems fluffier than in the book. nonetheless, i've been quite satisfied with everything i've tried so far and look forward to the next time fancy strikes.