Raspberry Almond Tart

• 1 c. all-purpose flour
• 1 c. ground almonds (4 1/4 oz.)
• 1/4 c. granulated sugar
• 1/2 tsp. ground cinnamon
• 6 Tbsp. butter or margarine
• 1 egg
• 1 Tbsp. vanilla extract
• 1 c. raspberry preserves

1. Blend together flour, almonds, sugar and cinnamon.
2. Cut in butter with pastry blender or fingertips until coarse crumbs form.
3. Blend together egg and vanilla.
4. Add to flour mixture; combine well until dough is formed.
5. Wrap and refrigerate dough for 30 minutes.
6. Roll out 1/3 of dough to 10 x 4-inch rectangle between two sheets of wax paper.
7. Place on cookie sheet in freezer.
8. Roll out remaining 2/3 dough to 11 inch circle between two sheets of wax paper.
9. Press into bottom and sides of a 10-inch tart pan, forming a 1/2-inch deep shell.
10. Spread raspberry jam on dough in pan to within 1/2 inch of edge.
11. Cut 1/2 inch strips of dough from rectangle in freezer.
12. Crisscross strips about 1 inch apart on top of raspberry preserves to form lattice top.
13. Bake at 350u0b0 to 375u0b0 for 25 to 30 minutes.

flour, ground almonds, granulated sugar, ground cinnamon, butter, egg, vanilla, raspberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527645 (may not work)