This classic English tart is the ultimate crowd-pleaser. We baked ours in the Flan Dish in Red, which compliments the jam and raspberries perfectly.


For pastry:
100g butter softened
50g icing sugar
1 egg yolk beaten
200g plain flour

For frangipane filling:
200g softened butter
200g caster sugar
2 eggs
200g ground almonds
50g self-raising flour
100g raspberry jam
60g crushed raspberries
icing sugar to dust
50g flaked almonds


1. In a bowl, cream the butter, then add the icing sugar, mix until light and fluffy. Then add in the beaten egg yolk and flour, and form a dough. Turn on to the surface and knead for 2 minutes and form into a ball.
2. Wrap in cling film and pop in the fridge for an hour before lining the Flan Dish.
3. Preheat the oven to 180 degrees. In a bowl beat the butter and sugar together until light and fluffy. Add the eggs in one at a time, mixing well. Add in the ground almonds and flour and mix until well incorporated.
4. Remove the tart from the fridge. Spread the jam over the base, and then lay the crushed raspberries on top. Make sure they are spread out. Spoon the frangipane mixture on top and spread over. Do not overfill!
5. Scatter the flaked almonds on top and bake. Bake for 30 minutes, then place a piece of foil over it and let it cook for a further 12-15 minutes, the foil prevents it from over-browning. Allow to cool and sprinkle with icing sugar just before serving.