cup sugar-free raspberry jam or 3/4 cup fruit spread
Serving Size: 1 (41) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 56 g45 %
Total Fat 6.3 g9 %
Saturated Fat 2.7 g13 %
Cholesterol 27.8 mg
Sodium 82.2 mg
Dietary Fiber 1 g3 %
Sugars 17.1 g68 %
Protein 1.5 g
Preheat oven to 350ºF. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough.
Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam.
Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.