| 1 | Preheat oven to 425 °F. |
| 2 | Combine flour and 2 tablespoons sugar in mixing bowl. |
| 3 | Cut in butter until mixture resembles coarse crumbs. |
| 4 | Sprinkle flour mixture with vinegar and water, 1 tablespoon at a time, tossing with a fork to mix together lightly. |
| 5 | Add enough water to form a stiff dough. |
| 6 | With floured fingers, press dough evenly over bottom and up sides of 10 inch tart pan with removable bottom. |
| 7 | Bake 8-12 minutes or until crust is set and lightly golden brown. |
| 8 | Cool slightly. |
| 9 | Reduce oven to 350 °F. |
| 10 | Spread ?cup preserves evenly over bottom of crust. |
| 11 | In large bowl, mix 1/3 cup sugar and egg yolks until well blended. |
| 12 | Stir in almonds, breadcrumbs, butter and almond extract. |
| 13 | In small bowl, beat egg whites until stiff peaks form. |
| 14 | Gently fold whites into filling mixture. |
| 15 | Pour into tart crust, spreading to edges of crust to cover preserves. |
| 16 | Bake 30-35 minutes or until filling is puffed and golden brown. |
| 17 | Cool 30-40 minutes. |
| 18 | Remove sides of pan. |
| 19 | Place on serving plate. |
| 20 | Spread ?cup preserves over top. |
| 21 | Serve warm or cool. |
| 22 | recipe by : the dessert show show# ds3253 |
