• 1/4 cup plus 3 Tbs. unsalted butter, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup plus 2 Tbs. blanched slivered almonds, finely ground
• 1/8 tsp. salt (optional)
• 1/4 cup red raspberry preserves, melted and strained
• 2 cups strawberries, hulled and halved lengthwise
• 2 pears, halved lengthwise, cored and cut into 1/4 inch slices
• 1 kiwi fruit, peeled and cut crosswise into 1/8 inch slices
• 1/4 cup apricot preserves, melted and strained

Preheat oven to 375°F. Combine butter and sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Add almonds and salt and mix thoroughly. Spread batter in the bottom of a 9 inch cake pan lined with waxed paper and buttered. Bake 20-25 minutes until golden brown. Place torte on a rack to cool. Invert torte onto a serving platter. Discard waxed paper. Brush torte with raspberry preserves. Arrange strawberries, pears and kiwi in a circular pattern on top of torte. Brush with apricot preserves.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 333, fat 19.1g, 49% calories from fat, cholesterol 74mg, protein 5.2g, carbohydrates 38.8g, fiber 3.8g, sugar 32.8g, sodium 26mg, diet points 8.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 0.0, Lean meat: 0.6, Fat: 3.6, Sugar: 1.6, Very lean meat protein: 0.0

  view detailed nutritional information