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  • Serves 8.


  • 2-1/2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon grated lemon zest
  • 2 eggs
  • 1-1/4 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1-1/4 cups blanched almonds, finely ground
  • 2/3 cup raspberry preserves
  • Confectioner’s sugar for dusting


Preheat oven to 325°. Cream butter and sugar together until light. Add zest and eggs and mix well. Sift flour, spices, and salt together. Add flour mixture and almonds to butter mixture and blend thoroughly. Pat half of mixture evenly into bottom of a tart pan. Spread preserves to within 1/2-inch of sides. Transfer remaining dough to a pastry bag and form a ring around the edge. Squeeze out a lattice-like crust on top and place on the middle rack of the preheated oven. Bake 50 minutes or until lattice is evenly browned and mixture is bubbling. Remove from heat. When ready to serve, sprinkle with powdered sugar.

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