- 6oz unsalted butter, softened
- 6oz Extra fine granulated sugar
- 1 1/2 tsp Lemon zest
- 3oz Eggs
- 1oz Egg yolks
- 6oz Super fine Almond flour
- 2oz Cake flour
- 6 each 4-inch tart shells
- 3oz Raspberry preserves
- 50ea Fresh raspberries
- 2oz Simple syrup
- 4oz Sliced almonds
- Confectioners’ sugar