Raspberry Chocolate Almond Crostata
Instructions
1. Heat oven to 375F. Spray large cookie sheet with cooking spray.
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.
3. Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge.
4. Fold edge of crust over filling forming pleats; press down slightly.
5. Spread raspberry jam over filling. Sprinkle almonds over filling and crust.
6. Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour.
7. Garnish top with light sprinkling of powdered sugar and dollops of whipped cream to the finished crostata.
Pillsbury's raspberry chocolate almond crostata recipe serves eight.
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