*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.
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 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.