Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Raspberry Almond Tart

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.

10-12 ServingsPrep: 25 min. + chilling Bake: 50 min. + cooling

Ingredients

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

Directions

In a small bowl, combine the flour, baking powder and 1/3 cup sugar;
cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour
mixture, tossing with a fork until dry ingredients are moistened.
Press dough evenly onto bottom and up the sides of a 9-in. tart pan
with removable bottom. Spread 1/4 cup of jam over dough. Cover with
a plastic wrap and refrigerate.
Meanwhile, 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; spoon filling over jam. Place tart
pan on a baking sheet.
Bake 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

2 of 2

Raspberry Almond Tart (continued)

Directions (continued)

top. Combine confectioners' sugar and lemon juice; drizzle over the
top. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 367 calories, 21 g fat (10 g saturated fat), 94 mg cholesterol, 204 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.