This was a great recipe. I made two of them for company. On the first one, as per other reviews, I made a double batch of dough and only used 1 cup of raspberries. I used vanilla extract and left out the almonds (allergies). The second one I doubled the raspberries along with the dough. This took 25 more minutes to cook. So, after 45 minutes, I turned the oven down to 325 to finish baking. This did dry out the dough a bit more then the first one. I also used frozen drained raspberries. I also used a 9 inch round pan (cause that is what I own) and when it was done baking, the first one filled it perfectly. The second one was really full, a bit over the edge, and some spilled onto my baking mat. I used powdered sugar, raspberry extract and heavy cream for a drizzle on top for both. Both of these got rave reviews. Only two people noticed the dryness in the second one. I bet you can substitute any fruit for this. Yes, I will be making this again!
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This was a great recipe. I made two of them for company. On the first one, as per other...