It looks difficult, but an unroll-and-fill pie crust makes a gorgeous dessert so easy!
Bake-Off® Contest 43, 2008
Lori Welander
Richmond, Virginia
Torte
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1
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can (8 oz) or 1 package (7 oz) almond paste
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3
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tablespoons butter, softened
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1
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egg white
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3
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oz semisweet baking chocolate, melted
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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2
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tablespoons seedless red raspberry jam
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1/4
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cup sliced almonds
Garnishes
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1
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teaspoon powdered sugar
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1
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cup whipped cream
Steps
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1
Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
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2
Break up almond paste into medium bowl; add butter and egg white. Beat with electric mixer on medium speed until smooth. Beat in melted chocolate until well blended. (Or, in food processor bowl with metal blade, break up almond paste; add butter and egg white. Cover; process with on-and-off pulses until smooth. Add melted chocolate. Cover; process until smooth.)
-
3
Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge. Fold edge of crust over filling, forming pleats; press down slightly. Spread jam over filling. Sprinkle almonds over filling and crust.
-
4
Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour. Garnish top with light sprinkling of powdered sugar and dollops of whipped cream.
-
1
Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
-
2
Break up almond paste into medium bowl; add butter and egg white. Beat with electric mixer on medium speed until smooth. Beat in melted chocolate until well blended. (Or, in food processor bowl with metal blade, break up almond paste; add butter and egg white. Cover; process with on-and-off pulses until smooth. Add melted chocolate. Cover; process until smooth.)
-
3
Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge. Fold edge of crust over filling, forming pleats; press down slightly. Spread jam over filling. Sprinkle almonds over filling and crust.
-
4
Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour. Garnish top with light sprinkling of powdered sugar and dollops of whipped cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 210
% Daily Value
- Total Fat
- 24g
- 36%
-
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 170mg
- 7%
- Total Carbohydrate
- 41g
- 14%
-
- Dietary Fiber
- 3g
- 12%
- Sugars
- 23g
- Protein
- 5g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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