Raspberry Almond Tart
By : Rehana KhambatyCategory : Egg, Bhurji and other dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- 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.
Ingredients:
1 1/3 cups - all purpose flour
1 tsp - 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 tsp - almond extract
1/2 cup - confectioners' sugar
2 tsp - lemon juice
1 1/3 cups - all purpose flour
1 tsp - 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 tsp - almond extract
1/2 cup - confectioners' sugar
2 tsp - lemon juice
RECIPES BY REHANA KHAMBATY
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