- 3 tablespoons reduced fat butter
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup finely chopped pecans, toasted
- FILLING:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 2 1/4 cups fat free milk
- 1 egg yolk
- 1/4 teaspoon almond extract
- 1 (12 ounce) jar 100% seedless raspberry spreadable fruit
- 1 1/2 cups fresh raspberries
- In a small mixing bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with nonstick cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425 degrees F for 8-10 minutes or until lightly browned. Cool on a wire rack.
- In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set.
- In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.