/ Fruit Desserts
raspberry jam, divided
2 to 2-1/2
How to Make RASPBERRY ALMOND TART
1In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly.
2Beat in 1 egg
Add to flour mixture, tossing with a fork until dry ingredients are moistened.
3Press dough evenly onto bottom and up sides of a 9" tart pan with removable bottom.
Spread 1/4 cup of jam over dough.
Cover with a plastic wrap and refrigerate.
4Meanwhile, 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.
5Spoon filling over jam.
Place tart pan on a baking sheet.
6Bake 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.
7Combine 10X sugar and lemon juice.
Drizzle over the top.
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About RASPBERRY ALMOND TART