Frangipane Tart

Heat the oven to 180˚C fan.

Roll out the shortcrust pastry to an approx 30cm circle about 3mm thick and use it to line a 20cm tart tin, allowing extra to hang over the sides. Chill in the fridge for about 30 mins.

Take a large square of baking paper and scrunch it into a ball then un-scrunch it and press it into the chilled pastry case. Weigh it down with baking beans or rice, making sure they come to the top of the case. Slide into the oven and bake for about 20 mins, or until the pastry is starting to brown.

Meanwhile, make the egg wash by whisking together the egg yolk and milk. Remove the pastry from the oven and carefully remove the baking beans/rice and paper. Brush the pastry all over with the egg wash and bake for another 2 mins to seal. Remove from the oven and allow to cool to room temp.

Meanwhile, make the frangipane. Whisk the eggs in a small bowl. In a separate bowl, use an electric whisk to beat the butter and sugar together for approximately 3 mins until pale and creamy. Beat in the ground almonds, then add the eggs a little at a time, beating between additions. Finally beat in the sifted flour.

Spoon the frangipane into the pastry base then press in the fresh raspberries. Return to the oven to bake for 20–25 mins, or until the frangipane is golden brown. Try to avoid opening the oven before 15 mins have passed, as the delicate structure of the frangipane means it has a tendency to sink. Remove from the oven and place on a wire rack to cool completely.

Dust with icing sugar and serve with some mixed berry coulis and crème fraîche, if you like.