1 x  Pie shell, 9", partially

           -- baked
    1/3 c  Sugar

      4 tb Butter, sweet, cubed

      4 oz Almond paste

      2 lg Eggs

      2 ts Liqueur, orange, Mandarin

    1/4 ts Orange flower water

      1 pt Raspberries

  1 1/2 c  Orange, Mandarin, sections

    1/2 c  Jam, passion fruit, melted

     Cream the sugar, butter and almond paste in a food processor.
     Add 1 egg, process to combine, then add the second egg and process
  until smooth.
     Add the Mandarin orange liqueur and flower water, then process to
  blend.
     Pour the mixture into the partially baked shell.  Bake 25 - 30
  minutes in the center of a preheated 350 F oven until the top is evenly
  browned and puffed.
     Remove the tart to a rack to cool.
     Arrange the raspberries and mandarin orange segments in a yin-yang
  pattern on top of the cooled filling.
     Brush the warm glaze (passion fruit jam, melted) thinly but evenly
  on top of the fruit and along the edge of the tart shell.
     Remove the rim of the tart pan before serving by centering the tart
  on your hand or a can.
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Barbara Tropp, China Moon, San Francisco, CA