(1 stick) unsalted butter, melted
large egg yolks
pure vanilla extract
9-inch basic flaky piecrust, parbaked
toasted sliced almonds
- Preheat oven to 325° F. Whisk together buttermilk, sugar, butter, flour, egg yolks, vanilla extract, and salt.
- Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool, then chill until firm, 4 to 5 hours.
- Top with raspberry jam and toasted sliced almonds before serving.