Ingredients

Short paste:

  • 1 ⅔ cups flour
  • 1 teaspoon baking powder
  • cup sugar
  • ½ cup butter
  • 1 egg

The filling:

  • 2 cups grated almonds
  • 2 cups sugar
  • 1 cup butter
  • 4 eggs
  • 2 teaspoons almond extract
  • 4 tablespoons raspberry jam
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      556 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 7 grams protein; 138 milligrams cholesterol; 66 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. To prepare short paste, sift flour and baking powder into bowl and work in remaining 3 ingredients in order given until you have smooth paste. Set aside.
  2. To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon. Beat in almond extract.
  3. Preheat oven to 325 degrees.
  4. Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
  5. Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
  6. Bake for 1 hour, or until centers are well puffed. Serve in small wedges.

1 hour 15 minutes

Dining and Cooking