Raspberry Marzipan Tart

Cake:
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 cup butter or margarine, softened
1 egg
1/4 cup raspberry preserves

Filling:
2/3 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon almond extract
2 eggs
1 cup grated or finely chopped almonds
1/4 cup raspberry preserves

Glaze:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Heat oven to 350 degrees F. Grease a 9-inch round cake pan or 9-inch pie pan.

Lightly spoon flour into measuring cup; level off.

In large bowl combine flour, 1/3 cup sugar, baking powder, 1/2 cup butter and egg with pastry blender until dough forms. Press dough over bottom and up sides of prepared pan; spread 1/4 cup preserves over dough. Chill while preparing filling.

In small bowl, cream 2/3 cup sugar, 1/2 cup butter and almond extract until light and fluffy. Add eggs one at a time, beating well after each. Stir in almonds. Spoon filling over preserves layer; spread gently. Bake for 40 to 50 minutes or until deep golden brown. Cool 2 hours.

Loosen edges; gently remove from pan. Spread with 1/4 cup preserves.

In small bowl blend glaze ingredients until smooth; drizzle over tart.

Makes 16 servings.