Raspberry Marzipan Tart

Yield: 16 servings

Ingredients

Cake

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 cup butter, softened
• 1 egg
• 1/4 cup raspberry preserves

Filling

• 2/3 cup granulated sugar
• 1/2 cup butter, softened
• 1 teaspoon almond extract
• 2 eggs
• 1 cup grated or finely chopped almonds
• 1/4 cup raspberry preserves

Glaze

• 1/2 cup confectioners' sugar
• 2 to 3 teaspoons lemon juice

Instructions

1. Heat oven to 350 degrees F. Grease a 9 inch round cake pan or a 9 inch pie pan.

Cake

1. Lightly spoon flour into measuring cup; level off.
2. In a large bowl combine flour, 1/3 cup sugar, baking powder, 1/2 cup butter and egg with pastry blender until dough forms. Press dough over bottom and up sides of prepared pan; spread 1/4 cup preserves over dough. Chill while preparing filling.

Filling

1. In a small bowl, cream 2/3 cup sugar, 1/2 cup butter and almond extract until light and fluffy. Add eggs one at a time, beating well after each. Stir in almonds. Spoon filling over preserves layer; spread gently.
2. Bake for 40 to 50 minutes or until deep golden brown.
3. Cool for 2 hours.
4. Loosen edges; gently remove from pan. Spread with 1/4 cup preserves.

Glaze

1. In a small bowl blend glaze ingredients until smooth; drizzle over tart.