Ingredients

• flour
• for dusting
• 500g/1lb 2oz packet ready-made puff pastry
• 4-5 tbsp seedless raspberry jam
• 150g/5oz fresh raspberries
• 100g/3½oz unsalted butter
• plus extra for greasing
• 100g/3½oz caster sugar
• 5 free-range eggs
• 150g/5oz ground almonds
• a few drops almond essence
• icing sugar
• for dusting
• clotted cream
• to serve

Directions

• Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.
• Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry
• gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.
• Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.
• In a large mixing bowl
• cream together the butter and sugar until pale and fluffy.
• Gradually add the eggs
• one at a time
• beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg
• stirring well until combined. Continue until all the eggs and all the ground almonds are used up
• then stir in the almond essence.
• Pour the filling mixture into the pastry case and
• using a palette knife
• gently spread it evenly over the raspberry layer.
• Bake the tart on the middle shelf of the oven for 35-40 minutes
• or until the surface is golden-brown.
• Dust with icing sugar and serve with the remaining raspberries and a dollop of clotted cream.