This is a (Not) Raspberry-Amaretto Tart; aka "How to impress your future SIL when she invites you over for the first time." Roll out pastry, trim and reserve edges. Pierce liberally with a fork. Press the edges back on to form a border, press sugar into said border. Bake at 400 for 20-30 minutes. Whip up some cream and kiss it with some Amaretto. Fill it into the cooled tart shell, sprinkle with toasted flaked almonds and crown with fresh fruit. Jazz it up with lemon zest, cause heck, it's springtime!