RASPBERRY RED BAKEWELL TART

Raspberry Red Bakewell Tart image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 15

1 - sheet refrigerated pie pastry
1 - egg white, lightly beaten
FOR THE FILLING
1/4 cup(s) seedless raspberry jam
2/3 cup(s) butter, softened
3/4 cup(s) sugar
3 - eggs
1 - egg yolk
1 tablespoon(s) baking cocoa
2 teaspoon(s) red paste food coloring
1 cup(s) ground almonds
FOR THE ICING
2 1/2 cup(s) powdered sugar
3 tablespoon(s) water
1/4 teaspoon(s) almond extract

Steps:

Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.
Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack. Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
Bake 30-35 minutes or until filling is set. Cool completely on a wire rack. In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.