Makes 8 servings
|3/4||cup butter or margarine, softened|
|2||tablespoons thawed frozen unsweetened apple juice concentrate|
|1||cup all-purpose flour|
|1/2||teaspoon baking powder|
|1/4||teaspoon ground cinnamon|
|1/8||teaspoon ground allspice|
|1-1/2||cups ground blanched almonds or hazelnuts (about 8 ounces)|
|1||jar (10 ounces) no-sugar-added raspberry fruit spread (about 1 cup)|
- Beat butter in large bowl until light and fluffy. Blend in egg yolks, apple juice concentrate and vanilla. Combine flour, baking powder, salt, cinnamon and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well blended. Spread 1-1/2 cups batter evenly onto bottom of 10-inch tart pan with removable bottom or 10-inch springform pan. Spread fruit spread evenly over batter, leaving 1-inch border around edge. Spoon remaining batter into pastry bag fitted with 1/2-inch plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes.
- Preheat oven to 350°F. Bake tart 35 minutes or until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature.
|Calories from Fat||61 %|
|Total Fat||30 g|
|Saturated Fat||13 g|
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