For Crust——————-
2/3 c Packed light brown sugar
1/2 c Unsalted butter — room
Temperature
1 lg Egg
1 1/2 c Flour
1/2 c Ground toasted blanched
Almonds (about 2
1/2 Oz)
3/4 ts Cinnamon
1/2 ts Baking powder
1/2 ts Salt
For
Filling———————
6 oz Semisweet chocolate chips
(about 1 cup)
1 1/2 pt Raspberries
1/2 c Seedless raspberry jam
Powdered sugar
Lightly sweetened whipped
Cream
For Crust: Using electric mixer, beat sugar, butter and egg in medium bowl
until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat
just until well blended. Measure 3/4 c of dough; flatten into disk. Wrap
in plastic; chill. Using floured fingertips, press remaining dough over
bottom and up sides of 9″ tart pan with removable bottom. Pierce dough in
several places with fork. Chill at least 1 hour. (Can be made 1 day ahead.
Keep chilled.)
Preheat 375o. Bake crust until light golden, piercing with toothpick if
crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven
temperature.
Roll out chilled dough disk on generously floured surface to 1/8″
thickness. Cut dough into stars, using 2″ and 3″ star cookie cutters.
Transfer cookies to baking sheet. Bake until cookies are light golden,
about 6 minutes. Transfer cookies to rack and cool. Maintain oven
temperature.
For Filling: Melt chocolate chips in top of double boiler set over
simmering water, stirring until smooth. Cool for 5 minutes. Spread
chocolate over bottom of crust. Arrange berries over chocolate, spacing
evenly. Stir jam in small saucepan over low heat until melted and smooth.
Spoon jam over raspberries.
Bake tart until crust is golden brown, about 35 minutes (filling will
appear slightly liquid but will set as tart cools). Transfer tart to rack
and cool. Arrange stars atop tart, overlapping points. Dust with powdered
sugar. Serve with whipped cream
Yields
1 Servings