Raspberry Marzipan Tart

Name: Raspberry Marzipan Tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 Nine inch tart, 16 serving(s)
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

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Recipe by Steve P.

A simple to make but very rich dessert. Serve small slices of this decadent treat :) Garnish with Fresh Strwberries for a more elegant presentation if you like.

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READY IN: 1hr 10mins

SERVES: 16

YIELD: 1 Nine inch tart

UNITS: US

INGREDIENTS

Nutrition

Crust Layer
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
Filling
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
Glaze
¹⁄₂

cup powdered sugar
2 -3

teaspoons lemon juice

DIRECTIONS

For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
Spread 1/4 cup preserves over dough.
Chill while preparing filling.
For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.
Add eggs, 1 at a time beating well after each addition.
Stir in almonds.
Spoon filling over preserves layer.
Spread gently.
Bake at 350 degrees 40-50 minutes or until deep golden brown.
Cool 2 hours.
Loosen edges.
Gently remove from pan.
Spread with remaining 1/4 cup preserves.
Drizzle Glaze over tart.
For Glaze: Combine powdered sugar and lemon juice and blend well.