Here is a  great dessert using fresh raspberries. You make a buttery crust in a spring form pan, add a filling that is similar to chess pie filling (eggs and butter), bake and top with fresh raspberries. I did not have a tart pan so used my round spring form pan. A very nice summery dessert!

Fresh Raspberry Almond Tart

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1 cup sugar, divided

1 cup cold butter, divided

3 eggs

1/2 teaspoon almond extract

1/4 cup raspberry jam

1/3 cup sliced almonds

1 cup fresh raspberries

1. In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up sides of a 9 inch tart pan with removable bottom. Spread jam over dough and sprinkle with sliced almonds. Cover with plastic wrap and refrigerate.

2. Cream remaining butter and sugar until light and fluffy; stir in almond extract. Add remaining eggs one at a time, beating well after each addition; spoon filling over jam/almonds. Place tart pan on a baking sheet (I was very glad I had a cookie sheet under my pan as butter came out the bottom of my spring form pan and would have been a mess without the baking sheet to catch the drips.)

3. Bake at 350 degrees for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Place fresh raspberries on top and sprinkle with a small amount of sugar.

Enjoy!