Raspberry And Marzipan Tart

1. 1

   For the pastry, sift the flour into a bowl. Add the butter, granulated sugar and egg; mix with a food processor or with your hands until the mixture forms a smooth dough with no lumps of butter. Separate out 2/3 of the pastry. Roll out on a floured work surface to a 13 inch circle. Grease a 10 inch tart pan with removable bottom. Press the pastry into the bottom and sides of the tart pan. Prick the pastry with a fork then trim off any excess pastry. Sprinkle the grated marzipan on the bottom. Refrigerate for 30 mins.

2. 2

   Preheat the oven at 400u00b0F. Sprinkle the raspberries with the powdered sugar. Add lemon juice and toss gently. Spoon into the tart pan. Roll the remaining pastry on a floured work surface and cut into thin strips. Place the strips across the tart in both directions to create a lattice effect. Press the edges of the strips into the pastry at the sides to secure them. Brush the pastry with a little water then sprinkle with the brown sugar.

3. 3

   Bake for about 35 mins. Cool on a wire rack. Remove side of tart pan. Sprinkle top with additional powdered sugar and serve with whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

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