Raspberry Almond Tart

Ingredients

• 1.3 cups flour all-purpose
• 1 teaspoon double-acting baking powder 
• 1 cup sugar divided
• 1 cup butter cold divided
• 3 large eggs 
• 0.5 cup raspberry jam divided
• 1 cup almond flour 
• 0.5 teaspoon almond extract 
• 0.5 cup powdered sugar 
• 2 teaspoons juice of lemon 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• plastic wrap
• tart form

Directions

1. In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom.
2. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate.
3. Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract.
4. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam.
5. Place tart pan on a baking sheet.
6. Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan.
7. Spread remaining jam on top.
8. Combine confectioners' sugar and lemon juice; drizzle over the top.