Ingredients

• 1 1/4 cups flour or 1 1/4 cups unbleached flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 cup unsalted butter or 1/2 cup margarine
• 1 egg
• 1/2 cup raspberry preserves
• 1/2 cup unsalted butter or 1/2 cup margarine, softened
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 eggs
• 1 cup almonds, grated or finely chopped
• 1/2 cup powdered sugar
• 2 -3 teaspoons lemon juice

Instructions

1. For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.

2. Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.

3. Spread 1/4 cup preserves over dough.

4. Chill while preparing filling.

5. For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.

6. Add eggs, 1 at a time beating well after each addition.

7. Stir in almonds.

8. Spoon filling over preserves layer.

9. Spread gently.

10. Bake at 350 degrees 40-50 minutes or until deep golden brown.

11. Cool 2 hours.

12. Loosen edges.

13. Gently remove from pan.

14. Spread with remaining 1/4 cup preserves.

15. Drizzle Glaze over tart.

16. For Glaze: Combine powdered sugar and lemon juice and blend well.