Raspberry Almond Tart

1. 1

   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.

2. 2

   Spread the batter in to the prepared pan.

3. 3

   Bake until golden brown and set about 20 to 25 min,cool in pan on rack.

4. 4

   Invert tart onto plate take of the parchment paper discard.

5. 5

   Brush cake with raspberry preserves that are still slightly warm and thinned out with the liqueur.

6. 6

   Arrange the raspberries on top and glaze them with the remaining preserves.

* Per serving · 4 servings · Values may vary.

No additional tips available.