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If you love the raspberry jam....
December 12, 2011
I learned this recipe many years ago from a great Danish cook. The only difference is, she sprinkles the almonds on the perimter of the tart, leaving the center open. When the tart has baked and cooled, she applies MORE raspberry jam in the center, then sprinkles the almonds with powdered sugar. Makes a great Holiday dessert!
Pros: Easy, Appearance, Adaptable, Impressive, Will Make Again
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Presentation can be even more refined
August 26, 2011
I have made this tart about 8 times, for special occasions and gifts. My grandfather loved it so much he ate 2 pieces in a row in the middle of his chemotherapy sessions when he had almost no appetite for anything else.
I think it's great with plum, raspberry, and even ginger jams. I do, however, take the extra time and attention to carefully arrange the almonds in a spiral on top, like cobblestones in Rome. If you're going to spend hours baking, what's another 5 minutes to make it perfect?
Pros: Appearance, Adaptable, Impressive, Will Make Again
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Perfect With Morning Coffee :)
August 10, 2011
This was such a fun tart to make! I had a little bit of trouble with the dough being really sticky, but it eventually gave in. I used homemade cherry preserves for the jam , which ended up being the perfect compliment for almonds. This tastes amazing with moring coffee!