Preheat the oven to 350°F.

1. For the pastry, mix together in a robot the butter and powdered sugar, then add the egg and flour. You get a soft pastry.

2. Shape the pastry into a ball and wrap it in plastic wrap. Refrigerate for 40 minutes.

3. Meanwhile, prepare the almond mixture in a robot by mixing the butter and sugar together.

4. Add the almond powder and then the flour, finishing with the eggs one by one. You get a smooth mixture. Set aside.

5. Roll out the pastry and fill the tart mold, then place a thin layer of raspberry jam at the bottom. Cover with the almond mixture.

6. Bake for 20 to 30 minutes.

7. Cut into squares and serve!

To shape a cube tart, simply use a square cookie cutter of good height. By placing it on a plate with parchment paper, there is no need for a bottom and the result is impeccable!