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Ingredients
- 3-3 ½ Tbsp margarine, room temperature
- ½ cup sugar
- 2 eggs
- ¾ cup plus 2 Tbsp blanched slivered almonds, ground
- Pinch salt
- ¼ cup raspberry preserves, melted and strained
- Fresh fruit: strawberries, kiwi, pears, blueberries…sliced thin
- ¼ cup apricot preserves, melted
Preparation
Step 1
grease a 9-inch round pan. Cover bottom with waxed paper
cream butter and sugar until light and fluffy. Beat in eggs 1 at a time
blend in almonds and salt
spread into pan. Bake until golden brown @ 375° and set 20-25 minutes. Cool in pan on rack, invert tart to platter. Discard paper
brush with raspberry preserves, arrange fruit pretty, and brush with apricot preserves. Chill