I’ve combined elements from several recipes for this excellent version. Serve warm or at room temperature with warm custard, ice cream, whipped cream or thickened yogurt.

Pastry:

1¼ cups all-purpose flour
⅓ cup icing sugar
Pinch salt
½ cup cold butter, cubed
2 egg yolks
1 tbsp water

Filling:

¾ cup raspberry jam
½ cup butter, at room temperature
½ cup icing sugar
3 eggs
¼ tsp almond extract
1¼ cups ground almonds
⅓ cup all-purpose flour
1 tsp baking powder

Topping:

⅓ cup peach, apple, apricot jelly or jam
1 tbsp lemon juice
½ cup icing sugar

For pastry, combine flour, icing sugar and salt in bowl. Using wire pastry blender, cut in butter until mixture resembles coarse crumbs. (Or using food processor, combine dry ingredients, then cut in butter by pulsing several times.) Add yolks; mix lightly with fork. (In food processor, add yolks and pulse briefly.) Add water; gather into ball. Cover in plastic wrap; chill about 30 minutes.

Preheat oven to 350F.

Reserve about one-eighth of pastry for lattice top. Roll pastry out to fit on the bottom and about halfway up sides of 8-inch round springform pan. Bake about 15 minutes or until pastry is barely golden around edges. Cool completely.

For filling, spread jam over bottom of pastry shell.

Use electric or hand mixer to beat butter and icing sugar together in bowl until light and smooth. Beat in eggs, one at a time, until fluffy. Add almond extract.

In small bowl, combine almonds, flour and baking powder. Stir into egg mixture until smooth. Pour into cooled pastry shell; spread evenly over jam layer.

Roll out reserved pastry between two sheets of plastic wrap to 8-inch circle. Remove top layer of plastic wrap. Using sharp knife, cut pastry into six strips. Working quickly, lay three strips over tart in one direction and three strips in opposite direction.

Return tart to oven. Bake about 40 minutes or until golden brown. Cool completely.

For topping, place jelly in small bowl; warm in microwave about 60 seconds on high power OR heat jelly in small saucepan over low heat until melted. Pour over top of tart; smooth evenly with back of spoon.

In small bowl, combine lemon juice and icing sugar. Place mixture in piping bag or plastic bottle with squirt tip and make swirls or a cross-hatch design over top of tart.

Makes 8 servings.