Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 cup (100 g) ground almonds or hazelnuts
  • 1/2 cup (100 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup (300 g) raspberry jam (preferably seedless)
  • Optional: Fresh raspberries for garnish

Instructions:

  1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  2. Add the egg and vanilla extract; mix until well combined.
  3. In another bowl, whisk together the flour, ground almonds, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture until a dough forms.
  5. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C) and grease the tart pan, lining the bottom with parchment paper.
  7. On a lightly floured surface, roll out one portion of dough to fit the bottom of the tart pan.
  8. Place the rolled dough into the pan, pressing it into the corners and trimming excess.
  9. Spread the raspberry jam evenly over the crust.
  10. Roll out the second portion of dough and cut into strips.
  11. Arrange strips in a lattice pattern over the jam.
  12. Place the tart in the preheated oven and bake for 35-40 minutes or until the crust is golden brown.
  13. Allow the torte to cool in the pan for 10 minutes, then carefully remove it from the pan and cool completely on a wire rack.
  14. Dust with powdered sugar (optional) before slicing.