raspberry marzipan tart

Name: Raspberry Marzipan Tart
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: Canadian
Ingredients: ## PASTRY; 1 cup(s) all purpose flour; 3 tablespoon(s) sugar; 1/2 cup(s) cold butter; 1 tablespoon(s) plus 1 tsp lemon juice, fresh; 1/4 cup(s) raspberry jam for bottom of the pastry; ## FILLING; 3/4 cup(s) butter, room temperature; 1/2 cup(s) sugar; 3 - egg; 2 teaspoon(s) almond extract; 6 ounce(s) ground almonds, about 2 cups; 2 tablespoon(s) lemon zest; ## TOPPING; 1/4 cup(s) raspberry jam/jelly; 1 pint(s) fresh raspberries; - icing sugar (powder sugar) for dusting

(3 RATINGS)

2.75K Pinches 5 Photos

Trish Morris

Edmonton, AB

Updated on Apr 4, 2014

If you want to impress the guests this on is it!!! This recipe is super moist and a hit. I have used other berries such as blackberry,blueberry and cherry, whatever is in season. This dessert can be made ahead a day or two and put berries on just before serving

Rate

Blue Ribbon Recipe

This tart isn't overly sweet ... perfect for our taste buds. The flavors of raspberry and marzipan were delish. Next time, I may try another fruit like Trish suggests. A great dessert that will impress your guests!

— The Test Kitchen

prep time 15 Min

cook time 45 Min

method Bake

yield 8 to 12

Ingredients

PASTRY
1 cup all purpose flour
3 tablespoons sugar
1/2 cup cold butter
1 tablespoon plus 1 tsp lemon juice, fresh
1/4 cup raspberry jam for bottom of the pastry
FILLING
3/4 cup butter, room temperature
1/2 cup sugar
3 - egg
2 teaspoons almond extract
6 ounces ground almonds, about 2 cups
2 tablespoons lemon zest
TOPPING
1/4 cup raspberry jam/jelly
1 pint fresh raspberries
- icing sugar (powder sugar) for dusting

How To Make raspberry marzipan tart

Step 1

Pastry : put flour, sugar into a food processor and pulse to mix. Cut butter into cubes and add. Pulse till butter is blended to course crumbs. Add Lemon juice and pulse till mix forms a ball. Remove and place in the middle of an ungreased 10inch springform pan. Press the dough from the middle out. If the dough is to sticky just flour your fingers. Press the dough half way up the side of the pan. Spread raspberry jam on the bottom and place in fridge while preparing filling

Step 2

Preheat oven to 350. Filling: cream butter and add sugar, beat till fluffy. Add eggs one at a time scraping the sides as you go. Add the zest and almond extract. On low speed add the ground almonds till just mixed and evenly distributed. Pour mix in prepares shell. Bake for 45 min or until the pastry is golden and a toothpick inserted comes out clean. Remove and let cool
Step 3

Melt jam on the stove or microwave. Brush jam over the top of the cooled tart. Refrigerate for up to 3 days. Place fresh raspberries and dust with icing sugar just before serving
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