Ingredients:

Sugar Dough Crust -
10 oz. flour
6.5 oz. soft butter
3 oz. sugar
1 egg
pinch salt
zest from one lemon

Almond Filling -
2 eggs
4 oz. butter
4 oz. sugar
4 oz. almond flour
2.5 oz. flour
1 pint raspberries

Topping -
4 oz. flour
2 oz. sugar
2 oz. soft butter

Start with making the sugar dough by hand, mixing the sugar, soft butter, salt and the egg together on a cold surface. Sift the flour and add it to the base, together with the lemon zest. Mix it all into a dough and let it rest for at least one hour in the refrigerator.

For the almond filling, take the butter and sugar and cream them in a kitchen mixer. Add the eggs one by one, and then add the flour and almond flour to the mix and incorporate well. Set aside.

For the topping, hand-mix the ingredients all at once in a bowl until the mixture stays together when pressed. Crumble it loosely with your fingers. Set aside.

Roll the sugar dough to a circle and line a 9-inch tart pan evenly to the top of the rim. Trim the extra dough off the rim. The dough can be kept frozen for several months and reused.

Spread the almond filling evenly inside the crust, leaving a 1/2-inch space at the top. Sprinkle the raspberries over the filling and crumble the topping over the raspberries to cover.

Bake at 350 degrees F (or 325 degrees F in a convection oven) for 25 - 30 minutes, until the center is set. Let cool to room temperature and serve with coffee or tea.