Raspberry-Kissed Chocolate Almond Crostada

When I first saw this torte dessert, I ooohhhed and aaahhhed- it was so beautiful. Linda Wilson, my daughter-in-law's mother, brought it for Thanksgiving dessert at Nate and Amy's. Thank you, Linda, for sharing the recipe! I have made this a few times and it's so easy. It takes about 20 minutes to prepare and from start to finish baking- about 2 hours. I use the pre-made pillsbury pie crust but if you like making pie crust- by all means make your own. The rest is quite simple. The only hard part is working the almond paste since it is pretty thick and dense. I think you could try other jams as well- a fig jam would be nice! And top it off with whipped cream!

Raspberry-Kissed Chocolate Almond Crostada

1 can (8 oz) or 1 package (7 oz) almond paste

3 TBSP butter or margarine, softened

1 egg white

3 oz semisweet baking chocolate, melted

1 Pillsbury refrigerated pie crust (from 15 oz box), softened as directed on box

2 TBSP seedless red raspberry jam

¼ cup sliced almonds

1.        Heat oven to 375.  Spray large cookie sheet with cooking spray, or line with cooking parchment paper (I prefer the parchment paper).
2.       Break up almond paste into medium bowl; add butter and egg white.  Beat with electric mixer on medium speed until smooth.  Beat in melted chocolate until well blended. (Or, in food processor bowl with metal blade, break up almond paste; add butter and egg white.  Cover; process with on-and-off pulses until smooth.  Add melted chocolate.  Cover; process until smooth.)
3.       Unroll pie crust; place on center of cookie sheet.  Spoon almond filling onto middle of crust; spread evenly to within 1 ½ to 2 inches of edge.  Fold edge of crust over filling, forming pleats; press down slightly.  Spread jam thinly and evenly over filling.  Sprinkle almonds over filling and crust.
4.       Bake 25 to 35 minutes or until crust is golden brown.  Cool completely, about 1 hour and enjoy!