8 servings

Preparation time: 30 minutes, Cooking time: 35 minutes

Recipe from Jean-Michel Fortin and Effie Daum.

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Ingredients:

Crust

• 150 g of butter
• 95 g of icing sugar
• 30 g of almond powder (or flour)
• 1 egg
• 1 pinch of salt
• 250 g of white flour

Filling

• 500 g of raspberries
• 100 g of butter
• 100 g of sugar
• 100 g of almond powder (or flour)
• 2 eggs
• 2 tsp of brown rum (optional)

Steps :

Crust

1. Preheat oven to 170°C.
2. In a medium bowl, melt the butter, and mix sugar, almond powder, egg and salt.
3. Slowly incorporate the flour in the mix until homogeneous.
4. On a cooking paper, roll the dough until it is thin enough, and flip it in a large pie dish.

   Note: You can make two smaller pies if desired.

5. Cut off excess dough around the dish.
6. Cook in the oven for 15 minutes.

Filling

1. Preheat oven to 180°C.
2. In a medium bowl, mix the melted butter with the sugar.
3. Add the eggs, rum and almond powder in the mix.
4. Pour the almond cream obtained in the pie crust, distribute a third of the raspberries over the cream and press them in lightly.
5. Cook for 20 minutes in the oven.
6. Once cooked, let sit for 15 minutes and distribute the remaining raspberries on top of the pie.
7. Finish up with some icing sugar passed through a strainer.