RASPBERRY MARZIPAN TART
FOR THE PASTRY DOUGH:
1 1/4 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 cup unsalted butter or margarine, softened
1 egg
1/4 cup raspberry preserves
FOR THE FILLING:
2/3 cup sugar
1/2 cup unsalted butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
1 cup finely chopped almonds
1/4 cup raspberry preserves (for topping tart)
FOR THE GLAZE:
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
Preheat oven to 350 degrees F. Grease 9-inch round cake pan or 9-inch pie pan.
TO MAKE THE PASTRY DOUGH:
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup sugar, baking powder, 1/2 cup butter and egg with a pastry blender until dough forms. Press dough over bottom and up sides of prepared pan. Spread 1/4 cup preserves over dough. Chill while preparing filling.
TO MAKE THE FILLING:
In a small bowl, cream 2/3 cup sugar, 1/2 cup butter and almond extract until light and fluffy. Add eggs, one at a time, beating well after each. Stir in almonds. Spoon filling over preserves layer; spread gently.
TO BAKE:
Bake 40 to 50 minutes, or until deep golden brown. Cool 2 hours.
TO SERVE:
Loosen edges; gently remove from pan. Spread with 1/4 cup preserves.
In small bowl, blend glaze ingredients until smooth; drizzle over tart.
Makes 16 servings
Adapted from source: Kato Perlman of Madison, Wisconsin, winner in the "Flour" category of the 1984 Pillsbury Bake-Off
FOR THE PASTRY DOUGH:
1 1/4 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 cup unsalted butter or margarine, softened
1 egg
1/4 cup raspberry preserves
FOR THE FILLING:
2/3 cup sugar
1/2 cup unsalted butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
1 cup finely chopped almonds
1/4 cup raspberry preserves (for topping tart)
FOR THE GLAZE:
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
Preheat oven to 350 degrees F. Grease 9-inch round cake pan or 9-inch pie pan.
TO MAKE THE PASTRY DOUGH:
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup sugar, baking powder, 1/2 cup butter and egg with a pastry blender until dough forms. Press dough over bottom and up sides of prepared pan. Spread 1/4 cup preserves over dough. Chill while preparing filling.
TO MAKE THE FILLING:
In a small bowl, cream 2/3 cup sugar, 1/2 cup butter and almond extract until light and fluffy. Add eggs, one at a time, beating well after each. Stir in almonds. Spoon filling over preserves layer; spread gently.
TO BAKE:
Bake 40 to 50 minutes, or until deep golden brown. Cool 2 hours.
TO SERVE:
Loosen edges; gently remove from pan. Spread with 1/4 cup preserves.
In small bowl, blend glaze ingredients until smooth; drizzle over tart.
Makes 16 servings
Adapted from source: Kato Perlman of Madison, Wisconsin, winner in the "Flour" category of the 1984 Pillsbury Bake-Off
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