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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 |
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.
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