Recipe - Cherry Crostada

3 cup Sweet cherries
2 tablespoon Almond flavored liqueur
Pastry for 9" pie
1 cup Sugar
Three fourths cup Butter
3 Eggs
1 cn (12 1/2oz) almond filling
1 One fourth cup Flour
1 teaspoon Baking powder
One fourth cup Cherry jelly
Whipped cream or topping

Combine cherries & 1 Tbls. liqueur; set aside. Line 9" springfoam pan
with removable bottom with pastry; set aside. Cream sugar & butter;
beat in eggs & almond filling. Combine flour & baking powder; mix
well. Stir into creamed mixture. Fold in cherry mixture. Pour into
pastry lined pan. Gently pull crust edge to curve around filling.
Bake at 350 for 7580 minutes or until wooden pick inserted in center
comes out clean. Cover crostada with foil during last 30 minutes to
prevent excessive browning. Cool. Blend jelly with remaining liqueur;
brush over warm crostada. Remove from pan. Add topping.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip