• For preparing the dough
• Place the flour in a spacious bowl.
• Combine the butter and vegetable shortening, rubbing them into the flour until the mixture takes on the texture of fine bread crumbs.
• Add gradually just enough water to create a soft, pliable dough.
• Wrap it in plastic wrap and let it chill in the refrigerator for about 30 minutes.
• For making the Almond Filling
• Melt the butter in a saucepan, followed by stirring in the granulated sugar.
• Allow it to cook for roughly a minute.
• Remove it from the heat and let it cool a bit.
• Mix in the egg and gradually add rice flour or semolina, and almond extract.

Assemble & Bake

• Preheat your oven to 400˚F (200˚C).
• Roll out the chilled dough on a lightly floured surface, then use it to line your tart pan. Remember to save the excess dough trimmings.
• Spread the raspberry jam evenly over the bottom of the tart crust.
• Pour the prepared almond mixture on top of the jam layer.
• Roll out the dough trimmings that were saved earlier, cutting them into thin strips of appropriate length for the tart.
• Arrange these strips in a lattice pattern over the almond filling, ensuring they are attached to the edge of the tart crust with a touch of milk.
• Bake the tart for around 45–50 minutes until the filling rises, turns beautifully golden, and springs back when gently pressed with your finger. If the crust is getting a bit too brown, simply cover the tart with foil while baking.
• Get out of the oven
• Sprinkle the tart with a delicate dusting of confectioners’ sugar.