Raspberry Frangipane Tart

• 1 1/2 cups flour
• 2 tablespoons caster sugar
• 140 g butter, chopped and chilled
• 2 teaspoons water
• 125 g butter, extra, softened
• 125 g PHILADELPHIA Light Cream Cheese, softened
• 1/2 cup caster sugar, extra
• 2 teaspoons vanilla essence
• 2 eggs
• 1 1/3 cups ground almonds
• 1 cup fresh or frozen raspberries
• 1/4 cup flaked almonds
• cream, to serve

1. COMBINE the flour, sugar and butter in a food processor and process until mixture resembles breadcrumbs.
2. Add the water and pulse to combine.
3. Gently knead until smooth.
4. Wrap and chill for 30 minutes.
5. ROLL out the pastry between 2 sheets of baking paper to line a lightly greased 33cm x 9cm rectangular fluted tart pan with a removable base.
6. Prick well with a fork and bake in a moderately hot oven 190C for 10 minutes or until lightly golden .
7. BEAT the extra butter, PHILLY, extra sugar and vanilla with an electric mixer until smooth.
8. Beat in the eggs, fold through the almonds, then pour into the prepared base.
9. Sprinkle over the raspberries and flaked almonds.
10. Bake in a moderately slow oven 150C for 5060 minutes or until set.
11. Allow to cool before removing from the pan.
12. Slice and place on serving plates with a dollop of cream.
13. Serve immediately.
14. HANDY TIP: Rolling the pastry between sheets of baking paper makes it easier to handle.
15. To save time, ready rolled shortcrust pastry may be used.

flour, caster sugar, butter, water, butter, cream cheese, caster sugar, vanilla essence, eggs, ground almonds, frozen raspberries, almonds, cream

Taken from www.kraftrecipes.com/recipes/raspberry-frangipane-tart-123921.aspx (may not work)