INGREDIENTS

FOR the pastry: 4oz plain flour, pinch salt, 2oz butter, cubed, 2-3 tbsp cold water.

For the filling: 2 tbsp raspberry conserve, 4 oz butter, 4oz caster sugar, two large eggs, 4oz ground almonds, 2oz self- raising flour, half tsp almond extract, 6oz raspberries, fresh or frozen, icing sugar to dust.

METHOD

1. Put the flour and salt in a large bowl and add the cubes of butter.

2. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.

3. Using a knife, stir in just enough of the cold water to bind the dough together.

4. Wrap the dough in clingfilm. Chill for 10 -15 mins before using.

5. Preheat the oven to 180°C and place a baking tray in the oven to preheat.

6. Line a 7-inch loose- bottomed flan tin with the rolled-out pastry, spread the conserve onto the pastry case. Set aside.

7. Cream the butter and sugar together until light and fluffy, add the eggs one at a time until well- blended. Add a spoonful of flour with each egg to prevent curdling.

8. Fold in the ground almonds, flour and almond extract. Spoon the mixture into the pastry case. Arrange the raspberries around the tart, pushing each one slightly down into the mixture.

9. Place on the heated baking tray and bake for approx 30 minutes until brown and springy to the touch.

10. Leave to cool, remove from the tin and dust with icing sugar.