Ann, Here is the recipe for the Raspberry Marzipan Tart.
Although I have not made it yet I’ve added my own take on it:
Raspberry-Almond Tart with Editorial
1 stick unsalted butter, softened
3 oz. cream cheese, softened (Why can’t I find 3 oz blocks anymore?)
1 cup flour
1/3 cup raspberry preserves (I like more, but I can’t stand the seeds)
1/2 cup sugar
1/3 cup almond paste, crumbled in blender or food processor
1/2 cup sliced almonds, toasted, coarsely chopped. Do not burn!
Beat the butter and the cream cheese at medium speed with an electric mixer until creamy. Add the flour a little at a time until blended. Cover and chill for 1 hour. Press the dough into a 14×4-1/2 inch rectangle tart pan with a removable bottom, pressing evenly into bottom and up sides. Or, you could use a 9 inch circular tart pan with a removable bottom. (By the amazement of math I figured out that they both have about 63 square inches in them.) The Rectangle is more impressive so I just bought one!
Bake until light brown and cool.
Spoon preserves onto the crust.
In a separate bowl, stir together egg, sugar, and almond paste; spoon over preserves; sprinkle with almonds.
Bake at 325º F for 45 minutes, or until the tart is nicely browned.
Cool slightly in the pan on a wire rack. Then remove from pan, leaving bottom section attached, and cool completely.
If you take this to someone’s house, don’t forget to reclaim the bottom of your pan!
I’ll take a picture when I’m done with it tonight.