* 250 g Plain flour, seived
* 250 g Castor sugar
* 250 g Almonds, Ground
* ½ teaspoon Cinnamon
* 1 pinch of clove buds
* 250 g Butter
* 2 free range eggs
* 250 g Raspberry Jam
* 3 tablespoons Raspberry Liqueur or Brandy
* 2 tablespoons Icing sugar

===Method===
* Mix the Flour, Caster sugar, Almonds, Cinnamon, Cloves , Butter and 1 of the Eggs to make the Pastry. This is easier done in a Food processor.
* Wrap, and allow to rest in the Fridge for 30 minutes or so.
* Grease the bottom of a spring form or loose bottomed 28 cm circular Baking tin.
* Take the Dough from the Refrigerator and roll out three quarters of it and line the tin.
* Return it to the Fridge for a further 15 minutes.
* Mix the Raspberry Jam with the raspberry Liqueur or Brandy and fill the Pastry case with it.
* Allow to set for a while.
* Meanwhile, preheat the Oven to 180° C (350° F - gas 4).
* Roll out the remaining Dough and cut into narrow strips.
* Arrange the strips in a lattice and press the Pastry down on the outside of the tin.
* Beat the other Egg and Brush the lattice Pastry with it.
* Bake for about 45 minutes.
* Before serving, sprinkle the tart with sifted Icing sugar.

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