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    Raspberry Marzipan Tart


    Source of Recipe


    Posted by Linda Roth

    Recipe Link: Recipe Goldmine

    List of Ingredients




    Cake:
    1 1/4 c. all-purpose flour
    1/3 c. sugar
    1 tsp. baking powder
    1/2 c. margarine or butter,
    softened
    1 egg
    1/4 c. raspberry preserves

    Filling:
    2/3 c. sugar
    1/2 c. margarine or butter,
    softened
    1 tsp. almond extract
    2 eggs
    1 c. grated or finely chopped
    almonds
    1/4 c. raspberry preserves

    Glaze:
    1/2 c. confectioners' sugar
    2 to 3 tsp. lemon juice

    Recipe



    Preheat oven to 350ºF. Grease a 9-inch round cake pan or 9-inch pie pan.

    Lightly spoon flour into measuring cup; level off.
    In large bowl combine flour, 1/3 cup sugar, baking powder, 1/2 cup butter and egg with pastry blender until dough forms. Press dough over bottom and up sides of prepared pan; spread 1/4 cup preserves over dough. Chill while preparing filling.

    In small bowl, cream 2/3 cup sugar, 1/2 cup butter and almond extract until light and fluffy. Add eggs one at a time, beating well after each. Stir in almonds. Spoon filling over preserves layer; spread gently. Bake at 350ºF for 40 to 50 minutes or until deep golden brown. Cool 2 hours.

    Loosen edges; gently remove from pan. Spread with 1/4 cup preserves.

    In small bowl blend glaze ingredients until smooth; drizzle over tart. Makes 16 servings.
 

 

 

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