Raspberry Red Bakewell Tart

Directions

1. Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.
2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.
3. Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack.
4. Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
5. Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.
6. In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.