Mangia Monday!

"But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese."

-Eugene Field

Hello - Welcome!

Today I would like to share with you a traditional Italian dessert - it is a favorite in our home! Since it is rich it is not something I make very often, but it is a nice treat at Easter. Feel free to use your favorite jam in place of the raspberry!


“Good apple pies are a considerable part of our domestic happiness.”
-Jane Austen

Almond Tart

Serves: 8


* 1 Round of tart dough (see recipe below)
* 8 Tbs. unsalted butter, at room temperature
* 1/2 lb. almond paste, cut into 1-inch cubes
* 1/4 cup sugar
* 2 large eggs
* 1/3 cup all-purpose flour
* 1/3 cup raspberry jam (seedless)
* 1/3 cup sliced almonds
* Confectionery Sugar

Equipment Needed:

1.) Electric Mixer
2.) Rolling Pin
3.) Tart Pan w/ removable bottom (9 1/2 inches).



1.) Fold the dough round in half and carefully transfer to the tart pan.
2.) Unfold the dough and without stretching it, ease it into the tart pan.
3.) Pat the dough firmly into the bottom and up the sides of the pan.
4.) Trim off excess dough by gently running a rolling pin across the top of the pan.
5.) Press dough into the sides so it extends a bit above the rim to offset shrinkage.
6.) Refrigerate the tart shell until firm, about 30 minutes.
7.) Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
8.) Line the tart shell with parchment paper and fill with pie weights.
9.) Bake for 20 minutes, then lift an edge of the parchment.
10.) If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes.
11.) Transfer to a wire rack.
12.) Reduce the oven to 350°F.


1.) Place the butter into a bowl and beat on medium speed until smooth.
2.) Add the almond paste, one piece at a time, beating until smooth after each egg.
3.) While beating, sprinkle in the sugar.
4.) Add the eggs one at a time, beating well after each addition.
5.) Stir in the flour until well mixed.
6.) Spread the jam evenly over the bottom of the partially baked tart shell.
7.) Spoon in the almond paste mixture and spread evenly over the jam.
8.) Evenly sprinkle the sliced almond over the top of the almond mixture.
9.) Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes.
10.) Transfer to a wire rack and let the tart cool completely.
11.)Let the sides of the crust fall away from the tart pan, then slide the tart onto a serving plate.
12.) Serve at room temperature.
13.) Dust with confectionery sugar just before serving.

"A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie."
-Tenneva Jordan

Joke of the Day:

What do you get if you cross a jogger with an apple pie?
Puff pastry!

Have a great day and remember: Go Ahead & Indulge!


Robin@creations-anew.com said...

HEHEHEHEHE "Puff Pastry!" The tart looks wonderful!

johnniebelinda said...

That looks so yummy, I will try this recipe I have almond paste and homemadeblackberry jam