Raspberry-kissed Chocolate-almond Crostada

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1 (8 ounce) can almond paste
• 3 tablespoons butter, softened
• 1 egg
• 3 ounces semisweet baking chocolate, melted
• 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
• 2 tablespoons smucker's seedless red raspberry jam
• 1/4 cup sliced almonds
• 1 teaspoon powdered sugar
• 1 cup whipped cream

Recipe

• 1 heat oven to 375°f
• 2 spray large cookie sheet with non-stick cooking spray, or line with cooking parchment paper.
• 3 break up almond paste into medium bowl; add butter and egg .
• 4 beat with electric mixer on medium speed until smooth.
• 5 beat in melted chocolate until well blended.
• 6 (or, in food processor bowl with metal blade, break up almond paste; add butter and egg . cover; process with on-and-off pulses until smooth. add melted chocolate. cover; process until smooth.).
• 7 unroll pie crust; place on center of cookie sheet.
• 8 spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge.
• 9 fold edge of crust over filling, forming pleats; press down slightly.
• 10 spread jam over filling.
• 11 sprinkle almonds over filling and crust.
• 12 bake 25 to 35 minutes or until crust is golden brown.
• 13 cool completely, about 1 hour.
• 14 garnish top with light sprinkling of powdered sugar and dollops of whipped cream.