Photograph by James Carrier

MAKES 8 servings
TIME About 50 minutes, plus 1 1/2 hours to chill

Ingredients

2 cups blanched almonds
1/4 cup sugar
1/4 cup (1/8 lb.) melted butter or margarine
1/2 cup seedless raspberry jam
2/3 cup whipping cream
8 oz. white chocolate, chopped
2 tbsp. lemon juice
1/2 tsp. almond extract
2 1/4 cups red raspberries, rinsed and drained
2 cups golden raspberries, rinsed and drained (or use red raspberries)
1 tbsp. almond-flavor liqueur

Directions

1. In a blender or food processor, whirl almonds with 2 tbsp. sugar until finely ground; if using a blender, whirl half of the mixture at a time.

2. Pour nut mixture into a 9-in. tart pan with a removable rim. Add butter and rub with fingers until mixture forms fine crumbs. Press nut mixture evenly over bottom and up side of pan until flush with rim.

3. Bake crust in a 325° oven until dark gold, about 20 minutes.

4. Spread crust bottom with jam. Cool on a rack.

5. In a 1- to 2-qt. pan over medium heat, stir cream and chocolate until smoothly melted, about 2 minutes. Stir in lemon juice and almond extract. Evenly spoon into crust.

6. Chill tart until filling is firm to touch, 1 to 1 1/4 hours.

7. Arrange red raspberries in a single layer on filling.

8. In a blender or food processor, whirl golden raspberries, remaining 2 tbsp. sugar, and liqueur until smoothly puréed. Press mixture through a fine strainer into a bowl; discard seeds. Evenly spread golden raspberry sauce in center of dessert plates.

9. Remove pan rim. Cut tart into wedges and place a wedge in sauce on each plate.

PER SERVING 584 cal., 62% (360 cal.) from fat; 10 g protein; 40 g fat (14 g sat.); 52 g carbo (7.4 g fiber); 103 mg sodium; 38 mg chol.

Serve with L'Ecole No. 41 Seven Hills Vineyard Merlot 2006 (Walla Walla Valley)