|When I served this cake at St. Johns, people thought it had come from a bakery. With its almond paste and raspberry filling it reminded me of Polish coffeecakes I ate at my grandmother's house in Detroit.|
Raspberry Almond Tart
“Torta della Santa Maria”
1 box Krusteaz Raspberry Bars mix
1 cup (2 sticks) butter, divided
1 8 ounce can Solo brand almond paste
1 teaspoon grated orange zest
1/2 teaspoon almond extract
2 teaspoons flour
1/2 cup sliced almonds
1 tablespoon confectioners’ sugar
Melt 1/2 cup (1 stick) butter.
Empty full pouch of crust mix into medium bowl and add melted butter. Stir thoroughly until all of the pouch mixture has absorbed the butter.
Spray a 9-inch springform baking pan with baking spray.
Spoon crust mixture into prepared pan. Press dough firmly on bottom and about 1 inch up the sides of the pan. It doesn’t have to be perfect.
Bake for 10 minutes. Remove from oven.
Spread full pouch of raspberry filling evenly over the hot crust.
In a medium mixing bowl beat until fluffy 1/2 cup (1 stick) softened butter.
Add 1 can almond paste by tablespoonful.
Beat until butter and almond paste are smooth.
Add eggs, orange zest, almond extract and flour and beat until smooth and fluffy, about 2 minutes.
Spread almond filling over top of raspberry filling being careful to spread filling to edge of crust.
Sprinkle with sliced almonds.
Bake for 35 minutes.
Allow to cool 10 minutes before removing springform collar. It helps to run a sharp knife around the edge of the pan before removing the collar.
When completely cool dust with sifted confectioners’ sugar until top is lightly covered.
Slice if desired and then dust with a bit more confectioners’ sugar.
Serve at room temperature.
Baking time: 45 minutes
Prep time 30 minutes
|Torta della Santa Maria|