(MARINA): Today is my dad’s birthday and we wanted to make him a surprise: marzipan tart! My dad is gambling in Black Hawk (his annual birthday event) with Deyeda (his dad) who is in town. Deyeda is my grandpa’s nickname and always has been. We HAVE to make dessert since Deyeda is here! My dad loves marzipan, so my mom and I spent at least two hours making the tart. My fave part of the tart is the raspberry jelly. I like seeing the jelly (or jam) flow into the crust.
(KERI): Slava’s birthday always means marzipan, his favorite treat. I’ve seen him, holed up in the pantry, gobbling chocolate-dipped marzipan piggies like it was his last supper. What is it about marzipan? That warm almond flavor, that slightly bumpy texture, and in this recipe, it’s topped and bottomed with a smear of raspberry preserves. It’s the taste of sophistication. It’s gorgeous. It’s daddy’s birthday and it’s marzipan for everyone, of course.
1 1/4 cups flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, slightly softened and cut into small pieces
1 large egg, slightly beaten
1/4 cup plus 2 tablespoons raspberry preserves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
1 cup slivered almonds, toasted in 350-degree oven for 6 minutes, then ground finely
1/4 cup raspberry preserves
Whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter then rub it in with your fingers until small bits remain. Stir in egg, and mix until a dough forms. Fit dough into a buttered 9-inch pie plate using wet fingers. Spread 1/4 cup plus 2 tablespoons preserves on bottom of tart shell. Refrigerate until firm, about 20 minutes.
Preheat oven to 350 degrees. Beat together butter, sugar, and extracts with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in nuts. Spread filling over preserves in tart shell.
Bake tart until crust is deep golden brown and filling is set, 40 to 45 minutes. Transfer to a wire rack, and let cool completely, about 1 hour. Spread with remaining 1/4 cup preserves, leaving a 1.5-2-inch border around edge of tart. Tart can be stored at room temperature, tented with foil, up to 1 day. Or, after tart cools, store it at room temperature, wrapped in plastic, then foil, up to 3 days; spread with preserves before serving.