- for the dough
- 200 grams ground almonds (peeled)
- 400 grams Pastry flour
- 375 grams butter (cold, cut into pieces)
- 200 grams powdered sugar
- 3 egg yolks
- 1 pinch salt
Sprinkle the flour and almonds on the work surface. Make a well in the center and add the butter, powdered sugar, egg yolks and salt. Quickly knead with hands until smooth. Add flour or water as needed. Roll the dough into a ball, wrap in plastic and chill for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Grease the pan with butter and sprinkle with flour.
Remove 1/3 of the dough. Roll out the larger piece of dough on a floured work surface, slightly bigger than the pan. Line the mold with the rolled-out dough. Stir the jam and rum until smooth and spread on the dough base. Brush the crust with a little egg yolk. Roll out the 1/3 of the dough to 2-3 mm and cut strips. Place the dough strips in a grid-like pattern and brush with the remaining yolk. Bake in the oven for about 45 minutes until golden brown.
Rinse the raspberries. Remove the pie from the oven and let cool. Before serving, add the raspberries and sprinkle with powdered sugar.