Ingredients
1 sheet refrigerated pie pastry1 large egg white, lightly beatenFILLING:1/4 cup seedless raspberry jam2/3 cup butter, softened3/4 cup sugar3 large eggs1 large egg yolk1 tablespoon baking cocoa2 teaspoons red paste food coloring1 cup ground almondsICING:2-1/2 cups confectioners’ sugar3 tablespoons water1/4 teaspoon almond extract
Preparation
Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.
Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack.
Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.
In a small bowl, mix confectioners’ sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.
