Ingredients

• 1 1/3 cups - all purpose flour
• 1 tsp - baking powder
• 1 cup - sugar, divided
• 1 cup - butter or margarine, divided
• 3 eggs, divided
• 1/2 cup - raspberry jam, divided
• 1 cup - ground almonds
• 1/2 tsp - almond extract
• 1/2 cup - confectioners' sugar
• 2 tsp - lemon juice

How to Make Raspberry Almond Tart

• In a mixing bowl, combine flour, baking powder and 1/3 cup sugar.
• Cut in 1/2 cup butter until fine crumbs form.
• Beat 1 egg; add to mixing bowl and stir until dry ingredients are moistened.
• Press dough evenly into bottom and up the sides of 9-in x 1-1/2-in tart pan with removable bottom.
• Spread 1/4 cup of jam over dough.
• Cover with plastic wrap and chill.
• Meanwhile, cream together remaining sugar and butter; stir in almonds and extract.
• Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam.
• Bake at 350 degrees F for 50 minutes.
• Cool in pan, then carefully remove sides from pan.
• Spread remaining jam on top.
• Combine confectioners' sugar and lemon juice; drizzle over the top.