SOFIA'S RASPBERRY MARZIPAN TART

SOFIA'S RASPBERRY MARZIPAN TART image

Yield 9-10 Servings

Number Of Ingredients 17

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CAKE:
1 1/2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 egg
1/4 cup red raspberry jam
FILLING:
2/3 cup sugar
1/2 cup unsalted butter, softened
1 teaspoon almond extract
2 eggs
1 cup grated or finely chopped almonds (start with 1 1/2 cup to grate, then measure 1 cup)
1/4 cup red raspberry jam
GLAZE:
1/2 cup powdered sugar
2-3 teaspoons lemon juice, or enough to make glaze drizzle

Steps:

Preheat oven to 350 degrees. Grease 9" Spring Form pan. In a large bowl, combine flour, 1/3 cup sugar, 1 teaspoon baking powder. Add 1/2 cup butter and egg. Blend with a pastry blender until dough forms. Press dough over bottom and up sides of prepared pan. Spread 1/4 cup jam over dough. Chill while preparing filling. In a small bowl cream 2/3 cup sugar, 1/2 cup butter, almond extract until fluffy and light. Add eggs one at a time, beating well after each addition. Stir in grated almonds. Spoon over jam and cake layer in spring form pan; spread gently. Bake for 40-50 minutes or until a deep golden brown. Cool two hours before removing from pan. Spread top with 1/4 cup jam (or a little more). Blend glaze ingredients until smooth. Drizzle over tart. Eat.