Ingredients
7 Tbl butter1/2 cup sugar
1 cup finely ground blanched almonds
2 eggs
1 tsp lemon zest
1/2 cup raspberry preserves melted and strained
3 Tbl raspberry liqueur
2 boxes of Raspberries
Preparation
Beat butter with sugar until fluffy ad the lemon zest then the eggs one by one until incorporated then blend in the ground almonds and salt. Spread the batter in to the prepared pan. Bake until golden brown and set about 20 to 25 min,cool in pan on rack. Invert tart onto plate take of the parchment paper discard. Brush cake with raspberry preserves that are still slightly warm and thinned out with the liqueur. Arrange the raspberries on top and glaze them with the remaining preserves.
