Close
Tweet
Ingredients
| all-purpose flour (unsifted): 1 1/3 cups |
| baking powder: 1 tsp |
| granulated sugar: 1 cup (divided) |
| salted butter: 1 cup (or margarine//divided) |
| eggs: 3 (divided) |
| raspberry jam: 1/2 cup (divided) |
| almonds (ground): 1 cup |
| almond extract: 1/2 tsp |
| powdered sugar (unsifted): 1/2 cup |
| lemon juice: 2 tsp |
Raspberry Almond Tart
Credit: AllRecipes
User rating:
"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."
-
Prep Time
25 min -
Cook Time
50 min -
Servings
10 serving(s)
Tags
Directions
- In a mixing bowl, combine flour, baking powder and 1/3 cup sugar. Cut in 1/2 cup butter until fine crumbs form. Beat 1 egg; add to mixing bowl and stir until dry ingredients are moistened. Press dough evenly into bottom and up the sides of 9-in. x 1-1/2-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with plastic wrap and chill.
- Meanwhile, cream together remaining sugar and butter; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Bake at 350 degrees F for 50 minutes. Cool in pan, then carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.