Renny Darling's

This divine dessert is one of the finest tasting tarts. The Lemon Cookie Crust is the perfect balance for the Almond Macaroon Topping and the raspberry jam adds the perfect blend of tartness.

Lemon Butter Cookie Crust:
1 1/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup butter (1 stick), slightly softened
1 tablespoon lemon peel

1 egg, beaten

3/4 cup raspberry jam, heated

In the large bowl of an electric mixer, beat together first 5 ingredients until the mixture resembles coarse meal. Beat in the egg until a soft dough forms. Pat dough on the bottom and 1-inch up the sides of a greased 10-inch springform pan and bake in a 350° oven for 18 minutes, or until dough is set and just beginning to take on color.

Spread raspberry jam evenly on crust. Pipe a lattice on the top, with the Almond Macaroon Topping, allowing some of the jam to show. Bake in a 350° oven for 35 to 40 minutes, or until top is lightly browned. Allow to cool in pan. When cool, sprinkle top lightly with sifted powdered sugar and cut into wedges to serve. Delicious! Serves 8 to 10.

Almond Macaroon Topping:
1/2 cup butter (1 stick), softened
2/3 cup sugar
1 teaspoon almond extract
2 eggs

2 cups finely grated almonds (or almond meal from health
food stores.) This is as fine as whole wheat flour..

Cream together butter and sugar. Beat in extract and eggs until blended. Beat in grated almonds. (Mixture will be very thick.) Transfer mixture to a pastry bag with a 1/2-inch star tip. (You will be piping a lattice on the tart.) If you do not own a pastry bag with a 1/2-inch star tip, then spoon the Almond Macaroon on the top to form a decorative petal or floral pattern.

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