Raspberry Ricotta Tart

• 2 c. fresh Ricotta cheese 1/2 c. powdered sugar Zest 
• 1 orange 
• 1 egg 
• 3 eggs 
• 3/4 c. unsalted butter
  1/2 c. sugar 
• 1/2 tsp. almond extract 
• 2 pts. fresh raspberries 1/2 c. toasted slivered almonds 
• 1 1/2 c. flour

Process first four ingredients above and place in a springform pan (preferably nonstick or grease lightly). Place raspberries (blueberries can be substituted) on top. Now. in processor place flour, powdered sugar, egg. almond extract, toasted slivered almonds (use metal blade on processor). Drop softened butter in small pieces. Add this crumbly dough on top of the raspberries as a topping. Fill in any spaces. Bake at 350 degrees for 35 to 40 minutes or until a knife inserted comes out clean.