Ingredients
- 350 oven about
- 13 pizza (pan)
- 1 egg yolk
- 1 egg
- 3/8 seedless raspberry preserves
- 190 gr all purpose flour
- 170 gr butter
- 150 gr sugar
- 150 gr sugar
- 230 ml cream cheese
- 55 gr almonds (sliced)
- 14 gr sugar
- 4 gr vanilla
Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1 cm of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Makes dozen to 16 servings
