Raspberry Marzipan Tart

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 1/4 cups flour or 1 1/4 cups unbleached flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 cup unsalted butter or 1/2 cup margarine
• 1 egg
• 1/2 cup raspberry preserves
• 1/2 cup unsalted butter or 1/2 cup margarine, softened
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 eggs
• 1 cup almonds, grated or finely chopped
• 1/2 cup powdered sugar
• 2 -3 teaspoons lemon juice

Recipe

• 1 for crust layer: combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
• 2 press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
• 3 spread 1/4 cup preserves over dough.
• 4 chill while preparing filling.
• 5 for filling: in small bowl, cream butter with sugar and almond extract until light and fluffy.
• 6 add eggs, 1 at a time beating well after each addition.
• 7 stir in almonds.
• 8 spoon filling over preserves layer.
• 9 spread gently.
• 10 bake at 350 degrees 40-50 minutes or until deep golden brown.
• 11 cool 2 hours.
• 12 loosen edges.
• 13 gently remove from pan.
• 14 spread with remaining 1/4 cup preserves.
• 15 drizzle glaze over tart.
• 16 for glaze: combine powdered sugar and lemon juice and blend well.