Almond Tart--crostata Di Mandorle

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 1 sweet tart crust (single crust pasta frolla, using lemon zest)
• 3/4 cup cherry jam or 3/4 cup raspberry jam
• 3 large eggs
• 1/4 cup granulated sugar
• 1 (7 ounce) package almond paste
• 1/2 cup all-purpose flour
• 1/2 cup sliced almonds
• confectioners' sugar, for dusting if desired

Recipe

• 1 roll out the dough 1/8 inch thick on a floured surface.
• 2 fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
• 3 chill the shell for 30 minutes.
• 4 spread the jam on the bottom of the shell.
• 5 in the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
• 6 crumble the almond paste into the egg mixture, and beat until it is combined well.
• 7 fold in the flour gently but throughly.
• 8 spread the mixture evenly over the jam and sprinkle it with the almonds.
• 9 bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
• 10 let it cool in the pan on a rack for 10 minutes.
• 11 remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.