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1
Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
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2
For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor.
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3
Add the butter and pulse until the mixture forms a coarse meal.
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4
With the food processor running, gradually add the iced water until the mixture forms a ball.
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5
Add extra water 1 teaspoon at a time, if the mixture is too thick.
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6
Form the dough into an 8-by-3-inch rectangle and wrap in plastic.
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7
Refrigerate for 30 minutes.
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8
Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface.
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9
Place the dough in the tart pan and trim any excess dough from the top of the pan.
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10
Reserve the excess dough.
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11
Prick the dough all over, using the tines of a fork.
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12
Bake until the crust is light golden, about 15 minutes.
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13
Cool for 10 minutes.
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14
For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor.
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15
Blend until smooth.
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16
Spread the filling evenly over the cooled crust, using a spatula.
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17
In a medium bowl, toss the raspberries and agave together until coated.
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18
Gently press the raspberries into the filling in a single layer.
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19
On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick.
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20
Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries.
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21
Brush with the beaten egg.
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22
Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes.
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23
Cool completely on a wire rack, about 1 hour.
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24
Refrigerate for at least 1 hour before serving.
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25
Cut into slices and serve.
