Raspberry Red Bakewell Tart

• 1 sheet refrigerated pie pastry
• 1 large egg white, lightly beaten
• 1/4 cup seedless raspberry jam
• 2/3 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1 large egg yolk
• 1 tablespoon baking cocoa
• 2 teaspoons red paste food coloring
• 1 cup ground almonds
• 2-1/2 cups confectioners' sugar
• 3 tablespoons water
• 1/4 teaspoon almond extract

1. Preheat oven to 350u0b0. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.
2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.
3. Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack.
4. Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
5. Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.
6. In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.

pastry, egg white, seedless raspberry jam, butter, sugar, eggs, egg yolk, baking cocoa, red paste food coloring, ground almonds, sugar, water, almond extract

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