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Raspberry Marzipan Tart

16 servings

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 cup unsalted butter or margarine, softened
• 1 egg
• 1/4 cup raspberry preserves

FILLING

• 2/3 cup sugar
• 1/2 cup unsalted butter or margarine, softened
• 1/2 teaspoon almond extract
• 2 eggs
• 1 cup finely chopped almonds
• 1/4 cup raspberry preserves

GLAZE

• 1/2 cup powdered sugar
• 2 to 3 teaspoons lemon juice

Preheat oven to 350 degrees. Grease 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 a 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 a 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 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.

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