Raspberry Almond Tart

• 1-1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup sugar, divided
• 1 cup cold butter, divided
• 3 large eggs
• 1/2 cup raspberry jam, divided
• 1 cup ground almonds
• 1/2 teaspoon almond extract
• 1/2 cup confectioners' sugar
• 2 to 2-1/2 teaspoons lemon juice

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. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate.
2. Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a
3. .
4. Bake at 350u0b0 for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

flour, baking powder, sugar, cold butter, eggs, raspberry, ground almonds, almond, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/raspberry-almond-tart/ (may not work)