English raspberry tart

10 Servings

Ingredients

Quantity Ingredient
Crust:
1¼ cup All-purpose flour
2 tablespoons Sugar
⅓ cup Butter
1 teaspoon Vinegar
4 tablespoons Cold water
Filling:
¾ cup Raspberry preserves --
(divided - 1/2 cup +
⅓ cup Sugar
3 Eggs -- separated
¾ cup Ground almonds
½ cup Dry breadcrumbs
½ cup Butter, -- melted
2 teaspoons Almond extract

Directions

Preheat oven to 425 degrees F. Combine flour and 2 tablespoons sugar in mixing bowl. Cut in butter until mixture resembles coarse crumbs.

Sprinkle flour mixture with vinegar and water, 1 tablespoon at a time, tossing with a fork to mix together lightly. Add enough water to form a stiff dough. With floured fingers, press dough evenly over bottom and up sides of 10 inch tart pan with removable bottom. Bake 8-12 minutes or until crust is set and lightly golden brown. Cool slightly. Reduce oven to 350 degrees F. Spread ½ cup preserves evenly over bottom of crust. In large bowl, mix ⅓ cup sugar and egg yolks until well blended. Stir in almonds, breadcrumbs, butter and almond extract. In small bowl, beat egg whites until stiff peaks form. Gently fold whites into filling mixture. Pour into tart crust, spreading to edges of crust to cover preserves. Bake 30-35 minutes or until filling is puffed and golden brown. Cool 30-40 minutes. Remove sides of pan. Place on serving plate. Spread ¼ cup preserves over top. Serve warm or cool.

Recipe By : THE DESSERT SHOW SHOW# DS3253 From: Meg Antczak Date: 06-19-96

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