Almond Tart--Crostata di Mandorle

INGREDIENTS:

1 sweet tart crust (single crust pasta frolla, using lemon zest)
3/4 cup cherry jam or raspberry jam
3 large eggs
1/4 cup granulated sugar
1 (7 ounce package) almond paste
1/2 cup all purpose flour
1/2 cup sliced almonds
Confectioner’s sugar, for dusting if desired

INSTRUCTIONS:

1. Roll out the dough 1/8 inch thick on a floured surface. Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge. Chill the shell for 30 minutes.
2. Spread the jam on the bottom of the shell.
3. In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
4. Crumble the almond paste into the egg mixture, and beat until it is combined well. Fold in the flour gently but thoroughly.
5. Spread the mixture evenly over the jam and sprinkle it with the almonds.
6. Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
7. Let it cool in the pan on a rack for 10 minutes. Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar

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