Raspberry Linzer Torte

• 2 cups flour
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 1 cup butter, softened
• 2 cups raspberry jam
• 1 egg yolk
• 1 tsp. water
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Place flour in large bowl.
2. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Shape dough into 2 balls; flatten slightly.
4. Wrap individually with plastic wrap.
5. Refrigerate 1 hour.
6. Heat oven to 375 degrees F. Roll out 1 piece of dough on lightly floured surface to 10-1/2-inch round.
7. Place in 9-1/2-inch tart pan with removable bottom.
8. Spread jam evenly onto bottom of crust.
9. Roll remaining dough on floured surface to 10x5-inch rectangle.
10. Cut into 10 (1/2-inch-wide) lengthwise strips.
11. Place 1 strip across center of torte.
12. Place 1 dough strip on each side of first strip, about 2 inches from edge.
13. Repeat in opposite direction.
14. Place a dough strip between center and edge strips in each direction.
15. Press strips to edge pan to seal.
16. Trim ends of strips with knife or pastry wheel.
17. Whisk egg yolk and water until blended; brush onto crust.
18. Bake 30 to 35 min.
19. or until crust is golden brown.
20. Sprinkle with nuts.
21. Cool 10 min.
22. Run knife around tart to loosen from rim of pan; remove rim.
23. Serve warm or at room temperature.

flour, philadelphia cream cheese, butter, raspberry jam, egg yolk, water

Taken from www.kraftrecipes.com/recipes/raspberry-linzer-torte-186579.aspx (may not work)