Almond Cream Tart

Serves 10. Recipe is adapted by Corinne Cook from a recipe she found in her mother’s recipe box. “Mama made this and topped it with any fresh fruit in season,” Cook said. “Make in a springform pan with a removable bottom. The almond layer is quickly made in a food processor.”

Almond layer:

8 tablespoons butter (1 stick), room temperature

1 (5-ounce) package sliced almonds

1¼ cups flour

¼ teaspoon salt

2 tablespoons sugar

1 large egg

½ teaspoon almond extract

Mascarpone cheese layer:

1 (8-ounce) carton mascarpone cheese

1?3 cup whipping cream

¼ cup sugar

1 teaspoon vanilla extract

3½ to 4 cups fresh fruit (sliced strawberries, raspberries, blueberries, blackberries

Glaze for berries:

3 tablespoons orange marmalade, apricot or apple jelly

1 tablespoon Triple Sec or cherry brandy (any berry liqueur)

Hershey’s Chocolate Syrup, optional

1. Spray an 11-inch springform pan (with removable bottom) with nonstick coating and set aside.

2. Preheat oven to 350 F.

3. In food processor bowl, add butter, almonds, flour, salt and sugar. Process with on-and-off motion until blended.

4. Add egg and almond extract and process until mixture starts to form a ball. As soon as most of the mixture clings together, remove and press into the bottom of prepared pan.

5. Refrigerate for about 15-20 minutes so that butter will firm a little.

6. Remove from refrigerator and place in preheated 350 F oven for 25-30 minutes or until just lightly browned on top. Set aside to cool completely.

7. In electric mixer bowl, place mascarpone cheese, whipping cream, sugar and vanilla. Beat until stiff peaks form. Spread creamy mixture over thoroughly cooled crust. At this point, the tart can be placed in the refrigerator until you are ready to decorate the top.

8. When ready to finish assembling the dessert, remove the tart — including the removable bottom — from the springform pan and place the tart with the removable bottom on a cake plate or platter.

9. To make glaze for coating fruit: In small saucepan, heat jelly and Triple Sec together until jelly dissolves and mixture comes to a rolling boil. Remove from heat, cool. Gently toss the fresh fruit in the glaze to coat. Arrange fruit over cream layer. Chill.

10. If desired, right before serving, place about 3 tablespoons Hershey’s Chocolate Syrup in resealable plastic bag. Cut just the very tip off one corner (removing only about 1?8-inch — just enough for a tiny hole). Zigzag a thin stream of the chocolate syrup over a slice of the tart or make a chocolate design on the dessert plate.