Description: A sweet pastry filled with almond frangipane, raspberry jam, and often topped with icing or cream.

Preparation time: 20-30 minutes

Cooking time: 40-45 minutes

Serving size: 8-10 slices

• 1 9-inch pre-made shortcrust pastry shell
• 1 cup raspberry jam
• 1 cup ground almonds
• 1/2 cup caster sugar
• 2 large eggs
• 1 tsp almond extract
• 1/4 cup all-purpose flour
• 2 tbsp flaked almonds

1. Preheat the oven to 375°F (190°C).
2. Spread the raspberry jam evenly over the bottom of the pastry shell.
3. In a large bowl, mix together the ground almonds, caster sugar, eggs, almond extract, and flour until well combined.
4. Pour the almond mixture over the raspberry jam in the pastry shell.
5. Sprinkle the flaked almonds over the top of the mixture.
6. Bake in the oven for 35-40 minutes, or until the top is golden brown and the filling is set.
7. Remove from the oven and allow to cool before serving.