This is a wonderfully spiced almond pastry, filled with an enhanced raspberry jam. It's simple, delicious, and both the dough and the whole baked tart can be made ahead and frozen. A great addition to the holiday table, for Valentine's day or just because.
For the dough: 2 cups (265g) all-purpose or cake flour Scant ½ cup (60g) graham crackers crumbs or fine dry breadcrumbs 1 ½ cups (170g) whole almonds, ground 1 teaspoon ground cinnamon Several gratings nutmeg ⅛ teaspoon ground allspice 1 cup (225g) unsalted butter, slightly softened ⅔ cup (130g) regular sugar 1 egg ¾ teaspoon vanilla extract Zest of 1 lemon or 1 orange (or both)
For the filling: ½ cup raspberry preserves (the best quality you can afford) 1 cup fresh or frozen raspberries 2 tablespoons brown sugar 1 tablespoon of fresh lemon juice *OR use 1 ¼ cups good raspberry preserves only