1/2 cup almond paste
2 eggs
2 tsp. flour
1/4 cup (4 tbsp.) butter, softened
1/2 cup ground almonds
3 tbsp. sugar
10 sheets phyllo dough, thawed
5 tbsp. melted butter
4 small baskets (6 oz. each) raspberries
3/4 cup raspberry jelly
1 1/2 cups whipped cream or whipped topping

Break almond paste into small pieces. In a food processor or mixer, blend almond paste and eggs until smooth. Add flour and softened butter. Process until fairly smooth (some lumps may remain).

In a small bowl, combine ground almonds and sugar; set aside.

Place 1 sheet of phyllo on a work surface, keeping unused phyllo covered with plastic wrap and a lightly dampened cloth. Brush with some of the melted butter. Sprinkle with some of the ground almond mixture. Stack another sheet of phyllo over the buttered sheet, and butter again. Continue with remaining 8 sheets of phyllo.

Using the top of a 10-inch tart pan with removable sides as a guide, cut a circle from the buttered phyllo stack. Brush the interior of the tart pan lightly with melted butter. Place the stack of phyllo into pan. Press firmly into bottom and sides of pan.

Spread almond paste mixture over phyllo in pan. Set tart pan on a baking sheet and bake at 350 degrees for 20 to 25 minutes, or until crust is golden brown. Cool 30 minutes, then remove sides from pan. Cool to room temperature.

Arrange a single layer of raspberries over crust. Heat and stir jelly until melted. Brush tops of berries with melted jelly. Cool. Garnish with whipped cream.

from athens.com