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Ingredientes
- 1 1/4 c. All-purpose flour
- 2 Tbsp. Sugar
- 1/3 c. Butter
- 1 tsp Vinegar
- 4 Tbsp. Cool water
- 3/4 c. Raspberry preserves -- (divided - 1/2 c. +
- 1/3 c. Sugar
- 3 x Large eggs -- separated
- 3/4 c. Grnd almonds
- 1/2 c. Dry breadcrumbs
- 1/2 c. Butter, -- melted
- 2 tsp Almond extract
Direcciones
- Preheat oven to 425 degrees F. Combine flour and 2 Tbsp. sugar in mixing bowl. Cut in butter till mix resembles coarse crumbs.
- Sprinkle flour mix with vinegar and water, 1 Tbsp. at a time, tossing with a fork to mix together lightly. Add in sufficient water to create a stiff dough. With floured fingers, press dough proportionately over bottom and up sides of 10 inch tart pan with removable bottom. Bake 8-12 min or possibly till crust is set and lightly golden. Cold slightly. Reduce oven to 350 degrees F. Spread 1/2 c. preserves proportionately over bottom of crust. In large bowl, mix 1/3 c. sugar and egg yolks till well blended. Stir in almonds, breadcrumbs, butter and almond extract. In small bowl, beat egg whites till stiff peaks form. Gently fold whites into filling mix. Pour into tart crust, spreading to edges of crust to cover preserves. Bake 30-35 min or possibly till filling is puffed and golden. Cold 30-40 min. Remove sides of pan. Place on serving plate. Spread 1/4 c. preserves over top. Serve hot or possibly cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 10 servings | |
| Calories 356 | |
| Calories from Fat 164 | 46% |
| Total Fat 18.68g | 23% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 178mg | 7% |
| Potassium 92mg | 3% |
| Total Carbs 42.38g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 21.54g | 14% |
| Protein 5.05g | 8% |
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