Instructions: Note: You will need either a round or heart-shaped ten-inch tart pan with a removable bottom.

For the Pate Brisee: Combine flour, salt, and butter in food processor. Process until mixture resembles coarse meal, about 8 seconds. Add 1/4 to 1/2 cup ice water in a slow, steady stream through feed tube with machine running, just until dough holds together. Turn out the dough onto a large piece of plastic wrap. Press the dough down into a disk with your hands. Wrap tightly in plastic, and chill in the refrigerator for 1 hour or overnight.

For the Almond Filling: Place almonds and sugar in the bowl of a food processor. Process until almond mixture is a very fine powder. Transfer mixture to a large saucepan. Set aside.

In an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy; increase speed to medium, and beat until soft peaks form. Add cream of tartar, and beat on high speed until stiff peaks form. Place the pan with reserved almond mixture over very low heat, and stir for 2 minutes. Stir in the egg whites. When dissolved, stir in flour, and cook 1 minute. Transfer filling to a clean bowl, and set aside to cool. Mixture may be made 1 day ahead and kept in an airtight container in the refrigerator. (Makes 1 cup)

For the Linzer Pie Filling: Place the frozen raspberries and sugar in a medium, heavy saucepan, and cook over low heat until the sugar begins to dissolve and the berries release their liquid, stirring often. Increase heat, and bring the mixture to a boil, stirring constantly. Reduce heat to low, and simmer mixture to thicken, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Do not let the mixture scorch. Transfer mixture to a large glass measuring cup. Add enough raspberry preserves to bring mixture to 1 1/3 cups of filling. Stir in the lemon juice. Set aside to cool. May be made 1 day ahead and refrigerated. (Makes 1 1/3 cups)

On lightly floured surface, roll two-thirds of pate brisee 1/8-inch thick. Press into tart pan. Roll rolling pin over top of pan to trim crust flush with edge. Prick bottom with fork. Freeze for 30 minutes. On lightly floured surface, roll remaining dough 1/16-inch thick. Cut out with 3/4- to 2 1/2-inch heart cookie cutters. Transfer to baking sheet; refrigerate for 30 minutes. Whisk together egg yolk and cream for an egg wash.

Heat oven to 400 degrees with rack in center. Line crust in pan with parchment paper; fill with pie weights or dried beans. Transfer to a baking sheet; bake for 10 minutes. As soon as it has cooled enough to touch, carefully remove beans and paper. Spread almond filling evenly in bottom of tart. Bake for 10 minutes, just until set and slightly golden.

Reduce oven to 350 degrees. Spread linzer filling over almond filling. Arrange chilled hearts of dough over filling. Place pan on baking sheet. Bake for 20 minutes. Brush crust and hearts with egg wash. Continue to bake until golden brown and cooked through, about 20 minutes more. Serve at room temperature.

This recipe yields 8 servings.

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