Ingredients

Step by step

1. For the pastry, put the flour, butter, icing sugar, orange zest and a pinch of salt in a large mixing bowl. Rub everything between your fingertips until you get a breadcrumb-like consistency. Alternatively, pulse the ingredients in a food processor. Add the egg and mix well (or pulse again) until the dough starts to come together. If it seems too dry to come together, add 1 tablespoon of cold water. Shape into a flat disc, wrap in clingfilm and chill for at least 1 hour (or overnight).

2. If necessary, leave the pastry at room temperature for a few minutes to soften it enough to roll out. On a lightly floured surface, roll out the pastry until it’s a few millimetres thick, then drape it over a 23cm diameter fluted tart tin (see ‘Kitchen tip’). Tear off some excess pastry, roll it into a ball, lightly flour and use it to press the pastry into the edges of the tin. Trim any excess pastry but leave a little overhang around the rim. Chill for at least 30 minutes.

3. Preheat the oven to 200°C, fan 180°C, gas 6. Next, make the frangipane filling. In a large mixing bowl or stand mixer, beat the butter and caster sugar until pale and fluffy, then beat in the eggs, one at a time, adding a spoonful of the ground almonds with the third and fourth eggs. Once incorporated, add the remaining ground almonds and a pinch of salt, then stir to combine.

4. Spread the raspberry conserve evenly over the base of the chilled tart case. Dollop over the frangipane filling and smooth it over with the back of a spoon. Bake for 40-45 minutes until golden brown on top but with a very slight wobble in the centre. If the tart seems unset in the middle but well browned on top towards the end of cooking, cover loosely with foil for the remaining time. Once cooked, transfer the tart to a wire rack but leave the oven on. Use a serrated knife to neatly trim the pastry edges, then leave to cool completely.

5. Spread the flaked almonds out on a baking tray and toast in the oven for 3-4 minutes or until golden. Set aside to cool. Meanwhile, prepare the raspberries. Combine the orange juice and caster sugar in a small pan. Bring to the boil, then reduce the heat and simmer for 3 minutes. Arrange the raspberries on a lined baking tray and brush over the orange syrup.

6. Release the cooled tart onto a flat serving plate or board. Dust with icing sugar, then pile the almonds and raspberries on top. The tart will keep in an airtight container at room temperature for 3-4 days (add toppings just before serving), or freeze without toppings.