Raspberry Tart, or Tarte framboise (gluten free)

Raspberry Tart
*crust is adapted to be gluten-free from Patricia Wells' At Home in Provence 
preheat oven to 350 Farenheit.  Grease a 9 in fluted tart pan with removable sides.

Almond crust
 8 tablespoons unsalted butter, melted and then cooled
1/2 cup sugar
pinch of sea salt
1/8 tsp almond extract
1/9 tsp vanilla extract
2 Tbsp ground blanched almonds
1 cup gluten free flour blend (I use Dove's Farm, availble in the UK) mixed with 1/4 cup coconut flour

2 Tbsp raspberry jam

Creme d'amande filling
1/2 cup sugar
3/4 c finely ground almonds (or whole blanched almonds to be ground in the food processor)
1/4 teaspoon salt
8 Tablespoons butter
2 eggs
2 cups raspberries

To prepare the crust:
Mix softened butter, sugar, salt, ground almonds, almond extract and vanilla extract with a wooden spoon.
Add enough flour in to make the mixture crumbly, but still moldable by hand- not too dry. (This took the whole 1 1/4 cup for me.) Press the crust into the tart pan and bake for 10 minutes or until light golden. Once the crust is somewhat cooled, spread raspberry jam in a layer over the base.

To prepare the filling:
Mix the sugar, ground almonds and salt in a food processor (or small chopper) until it's blended. Add the butter, then add in the eggs one at a time until well mixed.
Once the crust is somewhat cooled, spread 2 Tbsp raspberry jam on it. The sprinkle in the raspberries. Over the berries, pour in the almond filling. 

Bake for 25 minutes. If you wish, remove the tart and sprinkle with sliced almonds. Return to the oven and bake 14 more minutes or until the filling appears set.