Prep Time
50 Mins
Cook Time
30 Mins
Yield
8 to 10 servings

How to Make It

Step 1

1 HEAT oven to 350°.

Step 2
Step 3

2 SPRAY a 9-inch round tart pan with removable bottom with no-stick cooking spray.

Step 4
Step 5

3 FINELY chop the almonds in a food processor. Add flour and sugar, pulsing to combine. Separate one egg; set aside egg white.

Step 6
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4 ADD egg yolk, remaining whole egg, butter, lemon peel and almond extract to flour mixture. Process or mix until dough forms a ball.

Step 8
Step 9

5 REMOVE scant 1/3 of dough. Flatten, wrap and refrigerate for at least 1/2 hour or until manageable. Press remaining dough in bottom and 1-inch up sides of the prepared tart pan. Spread 1/2 cup apricot preserves evenly over dough.

Step 10
Step 11

6 ROLL remaining dough on floured surface or between sheets of waxed paper, into a 9 1/2 x 5-inch rectangle. Cut into ten (1/2-inch-wide) strips. Place one strip across center of torte. Place second strip on each side, about 2 inches in from edge. Repeat in other direction. Place a strip between center and edge strips in each direction. Press strips to edge. Trim off evenly with knife or pastry wheel. Brush strips with reserved egg white. 

Step 12

7 SPOON remaining apricot preserves and raspberry preserves in alternate spaces between strips.

Step 13

8 Bake 30 minutes or until crust is golden brown. Cool 10 minutes. Remove sides of pan. Serve warm or cool.

Step 14

TIP If crust bubbles up during baking, poke with wooden tooth pick to break bubbles.

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Step 18

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