Raspberries are ripe! Overwhelmed with your short-lived backyard abundance? Pix Patisserie offers this delicious solution...

LA FRAMBOISE
From Cheryl Wakerhauser, Pix Patisserie

3/4 cup almond paste (room temperature)
2 eggs
1 egg yolk
1/4 cup pastry flour, sifted
1/4 cup butter, melted
1/2 cup frozen raspberries

Glaze:
Powdered sugar
Lemon juice
Dab of cream

Preheat oven to 350 degrees. Place almond paste, eggs, and egg yolk in mixer with paddle. Mix well to combine. Next, add flour and mix JUST until incorporated. Follow with the melted butter and mix again until just incorporated.

In a food processor, chop up the raspberries. Promptly and gently fold them into the batter.

Fill Flexi pan molds or mini-muffin tins halfway full with the batter. Place one raspberry in the center of each and then cover with batter. Bake until set and corners are just starting to brown, approximately 15 to 20 minutes.

Remove the molds or tins from the oven and let sit for 2 minutes. Mix together some lemon juice, powdered sugar, and a dab of cream to create a thin glaze. Flip over, unmold, and glaze each. Delicious on their own or served with fresh whipped cream or ice cream.