1-1/4 c. all-purpose or unbleached flour
1/3 c. sugar
1 tsp. baking powder
1/2 cup. unsalted butter, softened
1 egg
1/4 c. raspberry preserves

Preheat the oven to 350°F. Grease a 9 inch round cake pan or 9 inch pie pan or best of all a fluted tart pan.

Measure the flour by lightly spooning it into the measuring cup. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, 1/2 cup butter and egg with a pastry blender until a dough forms. (This works well in a food processor.) Press the dough over the bottom and up the sides of the pie or tart pan. Spread 1/4 cup of the preserves over the dough. Chill the crust while preparing the filling.

FILLING:

2/3 c. sugar
1/2 c. unsalted butter, softened
1/2 tsp. almond extract
2 eggs
1 c. grated or finely chopped almonds
1/4 c. raspberry preserves

In a small bowl, cream the 2/3 cup sugar with 1/2 cup butter and almond extract until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the almonds. Spoon the filling over the preserves, spreading gently.

Bake the tart for 40 to 50 minutes or until it is a deep golden brown. Let the tart cool for 2 hours, then remove it carefully from the pan. Spread the surface with the remaining 1/4 cup preserves.

GLAZE:

1/2 c. powdered sugar
2 to 3 tsp. lemon juice

In a small bowl, combine the glaze ingredients and drizzle them over the tart. (Pipe them in a bulls eye pattern and run a knife tip in and out like the spokes of a wheel to make a spider web, if you like).

Makes 12 to 16 servings.