Ingredients
Short paste:
- 1 ⅔ cups flour
- 1 teaspoon baking powder
- ⅓ 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
- 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.
- To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon. Beat in almond extract.
- Preheat oven to 325 degrees.
- Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
- Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
- Bake for 1 hour, or until centers are well puffed. Serve in small wedges.
1 hour 15 minutes
Dining and Cooking