Raspberry Custard Tart

• 3 tablespoons reduced-fat butter
• 1/3 cup sugar
• 3/4 cup all-purpose flour
• 1/4 cup finely chopped pecans, toasted
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 2-1/4 cups fat-free milk
• 1 egg yolk, beaten
• 1/4 teaspoon almond extract
• 1 jar (12 ounces) seedless raspberry spreadable fruit
• 1-1/2 cups fresh raspberries

1. In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425u0b0 for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set.
3. In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.

butter, sugar, flour, pecans, sugar, allpurpose, milk, egg yolk, almond extract, seedless raspberry, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-custard-tart/ (may not work)