Fresh Raspberry Cream Tart

Ingredients

• 1 cup flour 
• 0.3 teaspoon almond extract 
• 0.5 teaspoon double-acting baking powder 
• 0.3 cup cornstarch 
• 8 ounce mascarpone cheese chilled
• 1 teaspoon orange zest grated
• 0.3 cup powdered sugar 
• 3 cups raspberries fresh
• 0.3 cup raspberry jam 
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 10 tablespoons butter unsalted room temperature ()
• 1 teaspoon vanilla extract 
• 0.5 cup whipping cream chilled

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer
• tart form

Directions

1. Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom.
2. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend.
3. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
4. Bake crust 10 minutes.
5. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan.
6. Bake until golden brown, about 15 minutes longer.
7. Spread preserves over bottom of crust.
8. Bake 5 minutes. Cool on rack.
9. Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes.
10. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.
11. Arrange raspberries in concentric circles atop filling and serve.
12. * Italian cream cheese available at Italian markets and many supermarkets.