Raspberry Marzipan Tart

• Crust Layer
• 1 1/4 cups flour or 1 1/4 cups unbleached flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 cup unsalted butter or 1/2 cup margarine
• 1 egg
• 1/2 cup raspberry preserves
• Filling
• 1/2 cup unsalted butter or 1/2 cup margarine, softened
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 eggs
• 1 cup almonds, grated or finely chopped
• Glaze
• 1/2 cup powdered sugar
• 2 -3 teaspoons lemon juice

1. For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
2. Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
3. Spread 1/4 cup preserves over dough.
4. Chill while preparing filling.
5. For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.
6. Add eggs, 1 at a time beating well after each addition.
7. Stir in almonds.
8. Spoon filling over preserves layer.
9. Spread gently.
10. Bake at 350 degrees 40-50 minutes or until deep golden brown.
11. Cool 2 hours.
12. Loosen edges.
13. Gently remove from pan.
14. Spread with remaining 1/4 cup preserves.
15. Drizzle Glaze over tart.
16. For Glaze: Combine powdered sugar and lemon juice and blend well.

layer, flour, sugar, baking powder, unsalted butter, egg, raspberry preserves, filling, unsalted butter, sugar, almond extract, eggs, almonds, powdered sugar, lemon juice

Taken from www.food.com/recipe/raspberry-marzipan-tart-37092 (may not work)