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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef. Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 cup sugar, divided |
1 cup cold butter, divided |
3 eggs |
1/2 cup raspberry jam, divided |
1 cup ground almonds |
1/2 teaspoon almond extract |
1/2 cup confectioners' sugar |
2 to 2-1/2 teaspoons lemon juice |
Directions:
1. In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate.
2. Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet.
3. Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top. Yield: 10-12 servings.
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