Raspberry Marzipan Tart - cooking recipe

Ingredients

Crust Layer
1 1/4 cups flour or 1 1/4 cups unbleached flour
1/3 cup sugar
1 teaspoon baking powder
1/2 cup unsalted butter or 1/2 cup margarine
1 egg
1/2 cup raspberry preserves
Filling
1/2 cup unsalted butter or 1/2 cup margarine, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 eggs
1 cup almonds, grated or finely chopped
Glaze
1/2 cup powdered sugar
2 -3 teaspoons lemon juice

Preparation

For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
Spread 1/4 cup preserves over dough.
Chill while preparing filling.
For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.
Add eggs, 1 at a time beating well after each addition.
Stir in almonds.
Spoon filling over preserves layer.
Spread gently.
Bake at 350 degrees 40-50 minutes or until deep golden brown.
Cool 2 hours.
Loosen edges.
Gently remove from pan.
Spread with remaining 1/4 cup preserves.
Drizzle Glaze over tart.
For Glaze: Combine powdered sugar and lemon juice and blend well.