17 Ingredients
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 4 1/2 teaspoons sugar
  • Large pinch of fine salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 7 ounces almond paste (3/4 cup packed)
  • 1/4 cup sugar
  • 1/4 teaspoon fine salt
  • 1 stick unsalted butter, lightly softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup cake flour (not self-rising)
  • 4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
  • 1 cup raspberries (20 to 25)
  • 2 tablespoons apricot preserves
  • 1 tablespoon water
Nutrition
395
20% daily value
10 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

39% 26

Saturated

63% 13

Trans

- 1

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

12% 37

Carbs (net)

- 35

Fiber

10% 2

Sugars

- 17

Sugars, added

- 9

Protein

12% 6

Cholesterol

35% 104

Sodium

5% 116

Calcium

6% 56

Magnesium

9% 36

Potassium

3% 155

Iron

10% 2

Zinc

6% 1

Phosphorus

16% 110

Vitamin A

21% 188

Vitamin C

5% 5

Thiamin (B1)

16% 0

Riboflavin (B2)

19% 0

Niacin (B3)

10% 2

Vitamin B6

4% 0

Folate equivalent (total)

21% 84

Folate (food)

- 33

Folic acid

- 30

Vitamin B12

7% 0

Vitamin D

4% 1

Vitamin E

24% 4

Vitamin K

2% 3
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