Recipe

For the pastry (Recipe from Konditor and Cook)

50g caster sugar

1 egg yolk

100g salted butter

150g plain flour

For the filling

225g / 8oz unsalted butter, softened

225g / 8oz caster sugar

225g / 8oz ground almonds

3 free-range eggs

50g / 2oz plain flour

1 jar raspberry jam

1 box/ punnet fresh or frozen raspberries

flaked almonds, for sprinkling

Method

For the pastry

1. Combine the sugar and egg yolk in a medium bowl with a wooden spoon and then add the cold cubed butter. Using the spoon or your fingers combine them together.
2. Sift the flour into the bowl and quickly work everything into a dough, being careful not to overwork as this will result in a tough pastry.
3. Shape into a ball/ flat slab, wrap in film and chill for 1 hour.
4. Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a 25cm loose-bottomed tart tin. Chill for 30 minutes.
5. Preheat oven to 175°C/gas mark 4. Line the pastry case with aluminum foil, draping it over the edges a little and fill with baking beans or rice.
6. Bake blind for 15 minutes then remove from the oven and leave to stand for 5 minutes.
7. Lift out the foil with the beans or rice and return the pastry case to the oven for 5-10 minutes, until the pastry is golden brown and crisp.
8. Remove from the oven and leave to cool

For the filling

1. In a separate bowl beat the butter and sugar together until light and fluffy.
2. Add the eggs one by one, mixing well after each addition. You can add a little flour to the mixture to prevent curdling.
3. Fold in the flour and ground almonds and mix until well combined.
4. Generously spread the raspberry jam over the base of the pastry case.
5. Spread half of the raspberries over the raspberry jam.
6. Fill the tart case with the frangipane batter and then top with the remaining raspberries and the flaked almonds.
7. Bake the tart for 20 minutes, or until the filling is set and golden-brown.
8. Allow to cool in the tin and then ‘dust’ with icing sugar just before serving.

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