Name: Almond and Raspberry Tart
Yield: Makes 8 servings
Ingredients: 1 cup all purpose flour; 1/3 cup sugar; 1/4 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup plus 2 tablespoons slivered almonds, toasted; 2/3 cup plus 2 tablespoons seedless raspberry jam; 2 1/2-pint baskets raspberries

"I've always loved to cook, and though at eighty-nine I'm slowing down, I still love it," writes Mary Gareffa of East Longmeadow, Massachusetts. "My grandfather and my father were both cooks in a monastery in Reggio Calabria, Italy, before they moved to this country, and luckily for me, my father was my cooking teacher. These are time-tested recipes for some everyday dishes that I grew up with and later served to my own family."

Pasta frolla, Italian sweet pastry dough, is the tender press-in crust for this easy tart.

Recipe notes

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