Recipe - Linzer Tart

One fourth cup Butter; softened
2 Egg yolks
2 tablespoon Juice, apple, conc.
2 teaspoon Extract, vanilla
1 cup Flour
One half teaspoon Baking powder
One fourth teaspoon Salt
One fourth teaspoon Cinnamon, ground
1/8 teaspoon Allspice, ground
1 One half cup Almonds, ground
10 ounce Fruit spread, raspberry

Use blanched almonds or hazelnuts.

Beat butter in large bowl until light and fluffy. Blend in egg yolks,
juice concentrate, and vanilla. Combine flour, baking powder, salt,
cinnamon, and allspice; mix well. Stir in almonds. Gradually add to
butter mixture, mixing until wellblended. Spread 1One half cup batter
evenly onto bottom of 10" tart pan with removable bottom or 10"
springform pan. Spread fruit evenly over batter, leaving 1" border
around edge. Spoon remaining batter into pastry bag fitted with 1/2"
plain or star tip. Pipe batter in lattice design over fruit spread.
Chill 30 minutes.

Preheat oven to 350. Bake tart 35 minutes, until crust is golden
brown and fruit spread is bubbly. Cool completely on wire rack.
Serve at room temperature.

Nutrition information per slice: 486 calories, 8 gm protein, 41 gm
carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg
cholesterol, 276 mg sodium, Three fourths diabetic starch/bread exchange,
6One fourth diabetic fat exchange, 2 diabetic fruit exchange, 1/2
diabetic mediumfat meat exchange

Source: "SugarFree Desserts," the December 1992 issue of _Favorite
AllTime Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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