1/2 cup butter
1/2 cup superfine sugar
3 eggs, beaten
1/2 tsp almond extract
1 cup ground almonds
6 tbsp raspberry jam
the original recipe of included making dough for the crust but we decided to cut 20 minutes off our commitment and make use of some pre-made dough hiding in the freezer. we had pillsbury pie crust but any will do. leave dough out until room temperature. choose your dish and grease with butter, we chose a 9-inch cake pan. roll dough out in to dish and push into nooks and crannies. crimp ends of dough in whathever fashion you prefer, we used a fork. poke bottom of dough with fork to allow breathing during baking.
cover with wax or parchment paper. set approximately 1.5 cups of rice on parchment paper to weigh down while baking. bake in a 350 degree oven for 20 minutes.
while crust is baking, make the filling.
begin by chopping almonds in food processor until finely ground.
beat butter and sugar in mixer until creamy.
slowly add lightly beaten eggs and mix until fully incorporated.
add almond extract and ground almonds. mix, just until combined.
remove pie crust from oven and allow to cool. spread jam over pastry.
spoon filling into shell on top of jam.
bake 350 for 25 minutes. top will be slightly darker than golden brown. center should be set but still slightly soft to the touch.
allow to cool on bakers rack. dust with powdered sugar. slice and devour.