Raspberry Marzipan Tart

Submitted 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."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 1 Nine inch tart
• Serves: 16

ingredients

• 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

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.

Reviews

[applee]

This was tasty. It was easy to make. I had to keep mine in the oven a little longer, but probably because the oven is old and there are hot/cold spots. This was "heavier (dense)" than I had thought it to be, but it was good.