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Ingredient
Raspberry Almond Tart “Torta della Santa Maria”
Introduce
Chef :
Adam JanowskiRaspberry Almond Tart “Torta della Santa Maria”
Don’t ask me why, but I have gotten it into my head that I should call this Torta della Santa Maria (St. Mary’s Cake). It’s my own creation, and I’m not Italian and I don’t have any clue as to what St. Mary would have to do with it. And I even think of it as more of a pie than a cake! But, Torta della Santa Maria it will be.
Ingredient
Food ration :
12 servingsCooking time :
1 hr 30 minutes
1 cup (2 sticks)
butter, divided
1 (8 ounce)
box Solo brand almond paste
2
eggs
1 teaspoon
grated orange zest
1/2 teaspoon
almond extract
2 teaspoons
flour
1/2 cup
sliced almonds
1 tablespoon
confectioners' sugar
Cooking instructions
* Step 1
Preheat oven to 350 degrees.
* Step 2
Crust:
* Step 3
Melt 1/2 cup (1 stick) butter.
* Step 4
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.
* Step 5
Spray a 9-inch springform baking pan with baking spray.
* Step 6
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.
* Step 7
Bake for 10 minutes. Remove from oven.
* Step 8
Spread full pouch of raspberry filling evenly over the hot crust.
* Step 9
Filling:
* Step 10
In a medium mixing bowl beat until fluffy 1/2 cup (1 stick) softened butter.
* Step 11
Add 1 can almond paste by tablespoonful.
* Step 12
Beat until butter and almond paste are smooth.
* Step 13
Add eggs, orange zest, almond extract and flour and beat until smooth and fluffy, about 2 minutes.
* Step 14
Spread almond filling over top of raspberry filling being careful to spread filling to edge of crust.
* Step 15
Sprinkle with sliced almonds.
* Step 16
Bake for 35 minutes.
* Step 17
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.
* Step 18
When completely cool dust with sifted confectioners’ sugar until top is lightly covered.
* Step 19
Slice if desired and then dust with a bit more confectioners’ sugar.
* Step 20
Serve at room temperature.
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