Recipe Summary

8-10 Servings


Ingredient Checklist


Instructions Checklist
  • HEAT oven to 350°.

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

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

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

  • 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.

  • 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.

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

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

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