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1
Whisk the flour, baking powder, and salt together in a bowl and set aside.
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2
Cream the sugar and butter together on medium-high speed for 3 to 5 minutes or until light and fluffy. If you don't have superfine sugar, just blend your sugar in a blender for a few seconds...it should do the job.
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3
Add the eggs one at a time. Scrape down the sides of the bowl after each addition.
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4
Stir in the extracts.
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5
Add the flour mixture and fold it in just until smooth dough forms.
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6
Divide dough in 2 pieces, one piece a bit larger than the other.
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7
Place one dough on a piece of plastic wrap and add a second piece of plastic wrap on top.
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8
Flatten the dough into a 1-inch thick circle. Do the same with the second dough piece. Place in freezer and freeze for about 30 minutes.
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9
Preheat the oven to 375 degrees. Butter a shallow 10 inch round tart pan with removable bottom.
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10
Pat the larger piece of dough evenly onto the bottom of the prepared tart pan and up the sides.
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11
Spread most of the fruit over the dough, reserving about a handful.
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12
Break the remainder of the dough into tablespoon-sized pieces and add it on top the fruit.
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13
Sprinkle the reserved fruit over the dough. If desired, sprinkle 1 tablespoon of raw sugar evenly over the top of the cake.
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14
Bake for 30-40 minutes or until nicely golden brown and and a toothpick inserted in the middle comes out clean. Cover lightly with aluminum foil the last few minutes if the crust is over browning.
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15
Cool for half hour before serving.
