• Prep Time 40 minutes
  • Bake Time 65 minutes
  • Makes 8 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 1 1/4 cups Robin Hood® Original or Organic All Purpose Flour
  • 1/4 cup sugar
  • 1/2 cup butter, cubed
  • 1 egg yolk
  • 2 tbsp water
  • Almond Filling
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • Pinch of salt
  • 2 eggs
  • 1/4 tsp almond extract
  • 1 tsp vanilla extract
  • 1 1/2 cups Robin Hood® Almond Flour
  • Assembly
  • 6 tbsp Smucker’s® Pure Seedless Raspberry Jam, divided
  • 2 apples, peeled, halved, cored, and thinly sliced
  • 1/4 cup sliced almonds

Serving Size: 8 servings


Serving Size: 8 servings

  • Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  • Crust
  • Combine all ingredients in food processor. Process until dough forms a ball. Remove to lightly floured surface and knead 5 or 6 times until smooth. With lightly floured rolling pin, roll dough to approximately 12" (30 cm) circle. Fit into bottom and up the sides of a 9” (23 cm) springform pan. Refrigerate while preparing filling.
  • Filling
  • Beat butter and sugar together in small bowl. Beat in eggs, salt and extracts. Mix in almond flour.
  • Assembly
  • Spread 3 tbsp (45 mL) raspberry jam in bottom of crust. Top with almond filling. Arrange sliced apples over filling, pressing down slightly. Drizzle with remaining raspberry jam and sprinkle with almonds. Place on parchment lined baking sheet.
  • Bake in preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking another 45 to 50 minutes or until centre is set and almond filling is puffy. Remove, cool on wire rack. Chill for easier cutting.


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