175g (6 oz) butter
175g (6 oz) caster sugar
2 large eggs
Few drops almond extract
175g (6 oz) ground almonds
350g (12 oz) raspberries
Serves 1 x large 28cm AGA flan dish lined with raw shortcrust pastry (225g (8 oz)
Cream the butter and sugar together. Beat in the eggs, almond extract and ground almonds. Spread the almond mixture evenly over the pastry on the base of the flan dish. Arrange the raspberries over the top.
Place the flan dish on the floor of the Roasting Oven and cook for 15 minutes then transfer to the centre of the Baking Oven for about 20 minutes until golden brown. Serve warm or cold with fresh raspberries, dredge with icing sugar and a bowl of crème fraîche.
Bake the pastry case blind for 15 minutes then add the filling and cook at 180°C, Fan Oven 160°C, Gas Mark 4 for 20-25 minutes.