Ingredients

Steps

• Preheat the oven to 190°C and grease a 23cm tart tin.
• Roll out the pastry and line the tart tin, trimming any excess.
• Spread raspberry jam over the base and scatter a few crushed raspberries on top.
• Cream the butter and sugar in a bowl until pale and fluffy.
• Beat in eggs individually, alternating with additions of ground almonds and finally the almond essence.
• Pour the mixture into the pastry tin and spread it evenly over the jam.
• Bake in the middle of the oven for 35 to 40 minutes until golden.
• Dust with icing sugar and serve with clotted cream and remaining raspberries.