RASPBERRY TART
[Recipe Photo]
Ingredients
1/2 cup almonds, ground
3 tablespoons sugar
20 sheets Fillo Dough, thawed
1/2 cup butter
1/2 cup almond paste
2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid
In small bowl, combine almonds and sugar. Set aside. In medium bowl, combine 1/4 cup butter, almond paste, eggs and flour. Using an electric mixer, beat at high speed until smooth, for about 5 minutes. Use a 9" springform pan. Take a piece of waxed paper and cut a circle 10" round to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 fillo sheets. Cover the fillo with plastic wrap until ready to use. Melt the remaining 1/4 cup of butter and butter pan bottom. Overlap the sheets of fillo (using curved edges of fillo to fit along sides of pan), covering the bottom and sides of the pan. Sprinkle the almond and sugar mixture over each sheet as you layer them. Use all 20 sheets. Pour the almond paste and butter mixture over the top layer of fillo. Bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream.
Yield: 8 servings
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