|1||Tenderflake® Frozen Deep Dish Pie Shell, defrosted|
|1/2 cup||(125 mL) Raspberry jam|
|1/2 cup||(125 mL) Butter|
|2/3 cup||(150 mL) Sugar|
|1/4 tsp||(1 mL) Almond extract|
|2/3 cup||(150 mL) Flour|
|1/4 tsp||(1 mL) Salt|
|10 - 15||Drops green food colouring|
|2 tbsp||(30 mL) Butter, softened|
|5 tbsp||(75 mL) Cream|
|3/4 tsp||(4 mL) Almond extract|
|1 3/4 cups||(425 mL) Icing sugar, sifted|
|1/3 cup||(80 mL) Toasted sliced almonds|
PREHEAT oven to 375°F (190°C).
REMOVE the pie shell from the foil plate onto a lightly floured work surface. Using a lightly floured rolling pin, roll the pie shell to fit an 8” (2 L) square cake pan.
SPREAD the bottom of the pastry with the raspberry jam. Beat butter, egg and almond extract using a hand held electric mixer until light and fluffy. Add flour, salt and food colouring. Mix until blended and spread evenly over the raspberry jam. Bake in preheated oven for 30-35 minutes. Remove from the oven and cool completely.
BEAT together butter, cream, almond extract and icing sugar until smooth. Spread over cooled squares and sprinkle with toasted almond slices. Cut into squares.
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