Raspberry Almond Torte

Ok the recipe calls it a tart...but i prefer the fancy name of Torte :)


this was the dessert i made for Jackson's birthday/homecoming from his surgery trip to Toronto. It was DELICIOUS!
it was moist and chewy on the inside with a bit of a crunch on the upper crust. the flavour was wonderfully sinful.  AND it gave me an excuse to buy a set of tart pans with removable bottoms which i did not own previously.

my whipped cream placement was a wee bit off oops.

Ingredients

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup sugar, divided
• 1 cup butter or margarine, divided
• 3 eggs, divided
• 1/2 cup raspberry jam, divided
• 1 cup ground almonds
• 1/2 teaspoon almond extract
• 1/2 cup confectioners' sugar
• 2 teaspoons lemon juice

Directions

1. In a mixing bowl, combine flour, baking powder and 1/3 cup sugar. Cut in 1/2 cup butter until fine crumbs form. Beat 1 egg; add to mixing bowl and stir until dry ingredients are moistened. Press dough evenly into bottom and up the sides of 9-in. x 1-1/2-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with plastic wrap and chill.
2. Meanwhile, cream together remaining sugar and butter; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Bake at 350 degrees F for 50 minutes. Cool in pan, then carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

This is where I add that I did NOT use a drizzle on top, and I used a LOT more jam.