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Raspberry Almond Tart

By: Dana Pratt

"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."

Rate/Review | Read Reviews (17)

Prep Time:
25 Min

Cook Time:
50 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

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

Directions

In a mixing bowl, combine flour, baking powder and 1/3 cup sugar. Cut in 1/2 cup butter until fine crumbs form. Beat 1 egg; add to mixing bowl and stir until dry ingredients are moistened. Press dough evenly into bottom and up the sides of 9-in. x 1-1/2-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with plastic wrap and chill.
Meanwhile, cream together remaining sugar and butter; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Bake at 350 degrees F for 50 minutes. Cool in pan, then carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.