Raspberry tart with almonds

1. Preheat the oven to th. 6-180°C.

2. Prepare the shortbread dough: mix the softened butter with flour, salt and sugar until you get a sandy consistency. Moisten with half a glass of water. Roll out the dough on the tart pan, and prick.

3. Prepare the cream filling: let the butter soften at room temperature to obtain a pommade butter. Add the sugar, almond powder, flour and eggs. Mix. Pour over the tart shell..

4. Bake for about 25 minutes. Once cooled, top with the raspberries and sprinkle with icing sugar

Photo credit: Sucré Salé