Eric, Margie’s brother, made this one year for Christmas Eve.  It was wicked good!  You an  alternately use blackberries and blackberry jam etc.

Crust Ingredients:

• 2 c flour
• 1 pinch salt
• 8 Tab butter, melted and cooled
• 2 Tab milk
• 1 tsp lemon peel grated
• 2 egg yolks, beaten

Filling Ingredients:

• 7 oz almond paste, refrigerated
• 3/4 c powdered sugar
• 3 egg whites
• 1 tsp almond extract
• 6 Tab unsalted butter, softened
• 1 egg yolk
• 1 1/4 c flour

Topping  Ingredients:

• 1 jar seedless raspberry jam
• 2 T Kirsh or other liquor
• 25-30 oz raspberries

Directions:

1. Preheat oven to 350°.
2. Mix flour, sugar and salt.
3. Add butter, milk, lemon peel and egg yolks to the dry ingredients and mix into a smooth dough.
4. Refrigerate 30 minutes.
5. Grate almond paste in food processor with fine grater.
6. Change to sharp blade and add powdered sugar.
7. Process until fine crumbs similar to grated Parmesan are formed.
8. Cream butter and beat in egg yolk and almond extract.
9. Stir in almond mixture.
10. In separate bowl, beat egg whites until stiff.
11. Fold into almond paste mixture.
12. Stir in flour one-half cup at a time until smooth.
13. Roll out the refrigerated dough to 1/4-inch thickness between sheets of wax paper.
14. Press into buttered and floured 10-12 inch tart pan with removable rim.
15. Carefully spread almond mixture into crust.
16. Bake for 25 -30 minutes until crust is lightly brown and filling is just beginning to brown at edges.
    Cool completely.
17. Gently melt jam add liquor, thin if needed with lemon juice and cool slightly.
18. Spread in thin layer on top of tart.
19. Arrange berries densely on top.

Serves: 10-12 inch torte pan

Source:   Ask Eric