Ingredients

• prepared shortcrust pastry dough for 9-inch pie , see note
• 7 tablespoons all-purpose flour
• 3 tablespoons ground almonds
• 0.25 teaspoons baking powder
• 4 tablespoons seedless raspberry jam , or more as needed
• 1 large egg
• 0.25 teaspoons lemon zest
• 0.25 cups butter , room tempeature
• 0.25 cups superfine sugar
• 0.5 cups sliced almonds , Optional
• 1 teaspoon confectioners' sugar , Optional

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie plate.
2. 2 Line the bottom and sides of prepared pie plate with pastry; trim any excess pastry if needed.
3. 3 To make the frangipane: Whisk flour, ground almonds, and baking powder together in a medium bowl. Whisk egg and lemon zest together in a small bowl.
4. 4 Beat butter and sugar with an electric mixer in a bowl until light and fluffy. Gradually add egg mixture, beating well after each addition. Gently fold in flour mixture, a spoonful at a time, until just incorporated.
5. 5 Spread raspberry jam evenly over bottom of pastry shell to form a layer.
6. 6 Spread frangipane evenly on top. Scatter sliced almonds on top if using.
7. 7 Bake in the preheated oven until filling is firmly set and browned, about 30 minutes.
8. 8 Sprinkle with confectioners' sugar just before serving.

Nutrition per serving