Merry Berry Almond Torte
Yield
1 tortePrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom crust | |||
| ½ | cup |
cereal
almond delight |
|
| 1 | cup | all-purpose flour |
|
| ½ | cup | butter |
|
| 2 | tablespoons |
water
ice cold |
|
| ¼ | cup | raspberry pie filling | * |
| Upper pastry | |||
| ½ | cup | butter |
|
| 1 | cup | water |
|
| ¼ | cup | sugar |
|
| 1 | cup |
all-purpose flour
sifted |
|
| 2 | teaspoons | almond extract |
*
|
| 3 | large | eggs |
|
| Garnish | |||
| 1 | x |
cereal
almond delight |
* |
| 1 | x | powdered sugar |
*
|
| 1 | x | milk |
*
|
| 1 | x | almond extract |
*
|
Directions
Preheat oven to 350'F.
Prepare bottom crust by combining ALMOND DELIGHTS brand cereal and flour in food processor, blend 15 seconds.
Add butter, process until mixture resembles small peas; blend in water to form crust.
Shape by patting into wreath shape, approximately 12" in diameter and 4" wide, on a parchment lined cookie sheet.
Spread raspberry filling oven crust.
Prepare upper pastry by bringing butter, water and sugar to boil in saucepan; remove from heat and beat in flour and almond extract.
Add eggs, one at a time, beating until smooth.
Spread over prepared crust.
Bake 55 to 60 minutes.
To cool, slip torte and parchment onto wire rack.
Garnish by sprinkling torte with 1 cup ALMOND DELIGHT cereal and lacing the top with confectioners' sugar icing, prepared by stirring together 1 cup powdered sugar, 1 tablespoon milk and ½ teaspoon almond extract.
ALTERNATIVE INSTRUCTIONS: Put cereal in plastic bag, crush with rolling pin; combine cereal, butter and flour in medium bowl and blend with pastry blender until mixture resembles small peas; blend in water to form crust.
NOTE: May be frozen before garnishing; defrost fully and garnish when ready to serve.
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