Crust:

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. In a food processor, combine 1 ¼ cups all-purpose flour (300mL), ¼ cup sugar (50mL), ½ cup butter (125mL), 1 egg yolk, and 2 tbsp water (30mL). Process until dough forms a ball.
3. Remove dough to a lightly floured surface and knead 5 or 6 times until smooth. With a lightly floured rolling pin, roll dough to approximately 12" (30 cm) circle.
4. Fit the dough into the bottom and up the sides of a 9” (23cm) springform pan. Refrigerate while preparing the filling.

Filling:

1. Beat ½ cup softened butter (125mL) and ½ cup sugar (125mL) together in a small bowl.
2. Beat in 2 eggs, pinch of salt, ¼ tsp almond extract (1mL), and 1 tsp vanilla extract (5mL). Mix in 1 ½ cups almond flour (375mL).

Assembly:

1. Spread 3 tbsp (45mL) raspberry jam in the bottom of the crust.
2. Top with almond filling.
3. Arrange sliced apples over the filling, pressing down slightly.
4. Drizzle with remaining 3 tbsp (45mL) raspberry jam and sprinkle with ¼ cup sliced almonds (50mL). Place the pan on a parchment-lined baking sheet.
5. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking another 45-50 minutes or until the center is set and almond filling is puffy.
6. Remove from the oven, cool on a wire rack. Chill for easier cutting.

Freezing: Not recommended