Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Crust: Combine all ingredients in food processor. Process until dough forms a ball. Remove to lightly floured surface and knead 5 or 6 times until smooth. With lightly floured rolling pin, roll dough to approximately 12" (30 cm) circle. Fit into bottom and up the sides of a 9” (23cm) springform pan. Refrigerate while preparing filling.
Filling: Beat butter and sugar together in small bowl. Beat in eggs, salt and extracts. Mix in almond flour.
Assembly: Spread 3 tbsp (45mL) raspberry jam in bottom of crust. Top with almond filling. Arrange sliced apples over filling, pressing down slightly. Drizzle with remaining raspberry jam and sprinkle with almonds. Place on parchment lined baking sheet.
Bake in preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking another 45-50 minutes or until center is set and almond filling is puffy. Remove, cool on wire rack. Chill for easier cutting.
Shop Ingredients
Free with 4800 Points Redeemed
Free with 3000 Points Redeemed
Earn 200 PointsFree with 4800 Points Redeemed
Free with 3000 Points Redeemed
Directions
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Crust: Combine all ingredients in food processor. Process until dough forms a ball. Remove to lightly floured surface and knead 5 or 6 times until smooth. With lightly floured rolling pin, roll dough to approximately 12" (30 cm) circle. Fit into bottom and up the sides of a 9” (23cm) springform pan. Refrigerate while preparing filling.
Filling: Beat butter and sugar together in small bowl. Beat in eggs, salt and extracts. Mix in almond flour.
Assembly: Spread 3 tbsp (45mL) raspberry jam in bottom of crust. Top with almond filling. Arrange sliced apples over filling, pressing down slightly. Drizzle with remaining raspberry jam and sprinkle with almonds. Place on parchment lined baking sheet.
Bake in preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking another 45-50 minutes or until center is set and almond filling is puffy. Remove, cool on wire rack. Chill for easier cutting.