English Raspberry Tart

Crust:
1 1/4 c All-purpose flour
2 tb Sugar
1/3 c Butter
1 ts Vinegar
4 tb Cold water

Filling:
3/4 c Raspberry preserves -- (divided - 1/2 cup + 1/3 c Sugar
3 Eggs -- separated
3/4 c Ground almonds
1/2 c Dry breadcrumbs
1/2 c Butter, -- melted
2 ts Almond extract

Preheat oven to 425 degrees F. Combine flour and 2 tablespoons sugar in mixing bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle flour mixture with vinegar and water, 1 tablespoon at a time, tossing with a fork to mix together lightly. Add enough water to form a stiff dough. With floured fingers, press dough evenly over bottom and up sides of 10 inch tart pan with removable bottom. Bake 8-12 minutes or until crust is set and lightly golden brown. Cool slightly. Reduce oven to 350 degrees F. Spread 1/2 cup preserves evenly over bottom of crust. In large bowl, mix 1/3 cup sugar and egg yolks until well blended. Stir in almonds, breadcrumbs, butter and almond extract. In small bowl, beat egg whites until stiff peaks form. Gently fold whites into filling mixture. Pour into tart crust, spreading to edges of crust to cover preserves. Bake 30-35 minutes or until filling is puffed and golden brown. Cool 30-40 minutes. Remove sides of pan. Place on serving plate. Spread 1/4 cup preserves over top. Serve warm or cool.

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