This rustic tart has a sweet crust, almost like a sugar cookie. It is filled halfway with almond frangipane-almond paste, butter and egg-and baked. The frangipane is then topped with a Meyer lemon custard and fresh raspberries and baked again. It is served at room temperature with a dollop of whipped cream and some chopped toasted almonds. This recipe is excerpted from Italian, My Way. Read our review.