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