This delicious dessert features fresh raspberries and goes great — warm or chilled — with ice cream or whipped cream.
- 1/2 cup almonds, ground
- 3 tablespoons sugar
- 20 sheets Athens Phyllo Dough, thawed
- 1/2 cup butter
- 1/2 cup almond paste
- 2 eggs, lightly beaten
- 2 teaspoons flour
- 1 1/2 pints raspberries
- 1/2 cup raspberry jelly, heated to a liquid
In small bowl, combine almonds and sugar. Set aside. In medium bowl, combine 1/4 cup butter, almond paste, eggs and flour. Using an electric mixer, beat at high speed until smooth, for about 5 minutes.
Use a 9″ spring form pan. Take a piece of waxed paper and cut a circle 10″ round to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 Phyllo sheets.
Cover the Phyllo with plastic wrap until ready to use. Melt the remaining 1/4 cup of butter and butter pan bottom.
Overlap the sheets of Phyllo (using curved edges of Phyllo to fit along sides of pan), covering the bottom and sides of the pan. Sprinkle the almond and sugar mixture over each sheet as you layer them. Use all 20 sheets. Pour the almond paste and butter mixture over the top layer of Phyllo. Bake in preheated 3501/4F oven for 15 to 20 minutes or until golden brown.
Remove tart from oven and arrange raspberries on top. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream.