To recover from the shock of it all, I made a pie. This is the Raspberry-Marzipan Tart from December’s Martha Stewart Living.
Usually the MSL recipes have too many complex steps and require too many expensive ingredients for me to have much interest in them, but this one had a short list of ingredients and was quick to put together.
I’m describing it as an inside-out Linzer Torte, because the layers of raspberry and almond are reversed. Linzer Torte usually has layers of fruit preserves between almond pastry crust.
The Raspberry-Marzipan Tart has a ground almond filling between two layers of preserves. The only major change I made to the published recipe was to double the amount of almond extract.The tart is delicious! I think this crust and the almond filling would also be good with other fruit preserves and, of course, chocolate.
Yes, the Piemaker got to eat some of the pie after he spent all day working in the yard.
What’s cooking and baking in your kitchen?