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Raspberry Marzipan Tart







  1. Heat oven to 350 degrees F. Grease a 9-inch round cake pan or 9-inch pie pan.
  2. Lightly spoon flour into measuring cup; level off.
  3. In 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.
  4. In 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.
  5. Bake for 40 to 50 minutes or until deep golden brown.
  6. Cool for 2 hours.
  7. Loosen edges; gently remove from pan. Spread with 1/4 cup preserves.
  8. In small bowl blend glaze ingredients until smooth; drizzle over tart.

Yield: 16 servings


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