Macadamia Nut Tart With Frangipane And Raspberry Marmaladede

• Butter Crust
• 6 ounces Butter
• 3 1/4 ounces Powder Sugar
• 1 Large Egg
• 1/2 teaspoon Vanilla
• Peel of 1 Orange
• 7 1/2 ounces All purpose Flour
• 1/2 teaspoons Pure Vanilla Extract
• 1/2 cups Fine Raspberry Marmalade, with or without seeds
• 14 ounces whole macademia nuts
• Frangipane
• 2 1/4 ounces Butter
• 21/4 ounces Sugar
• 1/2 teaspoons Pure Vanilla Extract
• 4 1/2 ounces Almond Paste
• 1/8 teaspoon Lime Juice
• 1/8 teaspoon Almond Extract
• 1 Large Egg
• 2 1/4 ounces All purpose Flour
• 101/2 ounces Macadamia Nuts (whole)
• Orange or Apricot Glaze (for top after baking)

1. Use 9inch Pie Shell with removable bottomrnrnPre-heat oven to 325u0b0 F
2. Cream butter, add powdered sugar .rnrnAdd 1 Large egg, vanilla, Orange peel, and at the end add the flour, without blending too much. rnrnSoftly roll the dough 1/4 in. thick, and and place it on pie shell. Save left over of dough for a lattice on top.
3. Marmalade: Spread the marmalade on bottom of pie shell evenly. If you feel using a little bit more you may do so.
4. Frangipane.Spread the frangipane mix on top of the marmalade .
5. Nuts: Arrange the macademias starting from the edge around.
6. You may lattice the left over crust on top.
7. Put tart on 325 degree oven for 45 to 50 minutes when ready glace the tart with orange or apricot jam heated up and strained.

butter, butter, sugar, egg, vanilla, orange, flour, vanilla, raspberry marmalade, macademia nuts, frangipane, ubc, sugar, vanilla, lime juice, almond extract, egg, ubc, nuts, orange

Taken from food52.com/recipes/10345-macadamia-nut-tart-with-frangipane-and-raspberry-marmaladede (may not work)