UPDATE: I have made this several times now and wanted to share a tip for working with the sticky dough. Spoon the dough out of the processor placing clumps around in the greased springpan. Lay a piece of plastic wrap, big enough to cover the the pan and more, on the counter and spray generously with Pam. Place wrap over pan, Pam sprayed side against dough, and work the dough out flat and up the sides. The wrap will pull right off with no mess and the dough will be nicely shaped! Also, put the preserves in a baggie and warm gently in warm water. Snip a corner and squeeze the jam onto the dough in circles. Makes it easier to spread out. ORIGINAL REVIEW: Bellepepper made this for Recipe Group and recommended it to me. All I can say is, "Wow!", this was really wonderful. I made it the day before, wrapped and stored in the frig. I took it out about an hour before serving, put an almond drizzle over it (confectioner's sugar, a bit of milk and few drops of almond flavoring) and garnished with fresh raspberries around the top and and plate. I haven't, and wouldn't change a thing, other than to try different jams. This is a keeper! Thank you!!
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UPDATE: I have made this several times now and wanted to share a tip for working with the...