Raspberry marzipan tart
Raspberry marzipan tart recipe in the pie category
Recipe ingredients:
- Cake:
- 1 1/4 cups all−purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup butter or margarine, softened
- 1 egg
- 1/4 cup raspberry preserves
- Filling:
- 2/3 cup granulated sugar
- 1/2 cup butter or margarine, 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
Recipe method:
- Preheat oven to 350 degrees F.
- Grease a 9 inch round cake pan or 9 inch pie pan.
- Lightly spoon flour into measuring cup. Level off.
- 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.
- 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.
- Bake for 40 to 50 minutes or until deep golden brown. Cool 2 hours.
- Loosen edges. Gently remove from pan. Spread with 1/4 cup preserves.
- In small bowl blend glaze ingredients until smooth. Drizzle over tart.
Tags: raspberry, marzipan, tart, recipe, pie, recipes, cooking