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Ingredientes
- 1/4 c. Butter, softened
- 2 x Egg yolks
- 2 Tbsp. Juice, apple, conc.
- 2 tsp Extract, vanilla
- 1 c. Flour
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 1/4 tsp Cinnamon, grnd
- 1/8 tsp Allspice, grnd
- 1 1/2 c. Almonds, grnd
- 10 ounce Fruit spread, raspberry
Direcciones
- Use blanched almonds or possibly hazelnuts.
- Beat butter in large bowl till light and fluffy.
- Blend in egg yolks, juice concentrate, and vanilla.
- Combine flour, baking pwdr, salt, cinnamon, and allspice; mix well. Stir in almonds. Gradually add in to butter mix, mixing till well-blended. Spread 1-1/2 c batter proportionately onto bottom of 10" tart pan with removable bottom or possibly 10" springform pan. Spread fruit proportionately over batter, leaving 1" border around edge.
- Spoon remaining batter into pastry bag fitted with 1/2" plain or possibly star tip. Pipe batter in lattice design over fruit spread. Refrigerate30 min.
- Preheat oven to 350. Bake tart 35 min, till crust is golden and fruit spread is bubbly.
- Cold completely on wire rack. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 8 servings | |
| Calories 154 | |
| Calories from Fat 81 | 53% |
| Total Fat 9.44g | 12% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 193mg | 8% |
| Potassium 75mg | 2% |
| Total Carbs 14.28g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.02g | 1% |
| Protein 3.21g | 5% |
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