Recipe - English Raspberry Tart

Crust:
1 One fourth cup Allpurpose flour
2 tablespoon Sugar
1/3 cup Butter
1 teaspoon Vinegar
4 tablespoon Cold water
Filling:
Three fourths cup Raspberry preserves
(divided One half cup +
1/3 cup Sugar
3 Eggs separated
Three fourths cup Ground almonds
One half cup Dry breadcrumbs
One half cup Butter, melted
2 teaspoon Almond extract

Preheat oven to 425 degrees F. Combine flour and 2 tablespoons sugar
in mixing bowl. Cut in butter until mixture resembles coarse crumbs.
Sprinkle flour mixture with vinegar and water, 1 tablespoon at a
time, tossing with a fork to mix together lightly. Add enough water
to form a stiff dough. With floured fingers, press dough evenly over
bottom and up sides of 10 inch tart pan with removable bottom. Bake
812 minutes or until crust is set and lightly golden brown. Cool
slightly. Reduce oven to 350 degrees F. Spread One half cup preserves
evenly over bottom of crust. In large bowl, mix 1/3 cup sugar and egg
yolks until well blended. Stir in almonds, breadcrumbs, butter and
almond extract. In small bowl, beat egg whites until stiff peaks
form. Gently fold whites into filling mixture. Pour into tart crust,
spreading to edges of crust to cover preserves. Bake 3035 minutes or
until filling is puffed and golden brown. Cool 3040 minutes. Remove
sides of pan. Place on serving plate. Spread One fourth cup preserves over
top. Serve warm or cool.

Recipe By : THE DESSERT SHOW SHOW# DS3253

From: Meg Antczak Date: 061996
Posted to MMRecipes Digest V3 #249

Date: Wed, 11 Sep 1996 17:29:02 0400

From: BobbieB1@aol.com