Raspberry Almond Tart
Total TimePrep: 25 min. + chilling Bake: 50 min. + cooling
I got this recipe at the Taste of Home cooking school. It has become a favorite. My family loves it and it’s always a hit when I take it to others. It looks elegant but is simple and delicious.
This was my mom's "signature dessert" for many years since she found it in a recipe booklet and I have kept up the tradition. In our Scandinavian heritage it is a "Swedish Mazarine Torte" keeping with the Swedes' love of almonds. It is wonderful cut into small pieces, cutting a small circle in the center and then the pieces from edge to center around it, as it is rich, but oh so good. I usually make it serve at least 14. A family favorite!
I had the privilege of helping with the 2015 Taste Of Home Cooking School in Huntsville with Michelle "Red" Roberts. We made this and it was really good. So pretty.
I've been making this recipe for about 30 years. It is always a huge favorite. I recommend whipping the almond mixture up in a food processor and folding in whipped eggs for a very fluffy mixture. Yum.