Fresh raspberry and almond slice.

Пирог со свежей малиной и миндалем.

Fresh raspberry and almond slices. Baked by Brian.

Recipe from Food For Family And Friends (Ryland, Peters & Small)

(Serves 6-8)

150g fresh raspberries, frozen until firm
1 egg
3tbsp caster sugar
1tbsp plain flour
75g unsalted butter
chilled cream, to serve (optional)

For the almond shortcrust pastry:

50g ground almonds
200g plain flour
80g caster sugar
125g unsalted butter, chilled and cubed

Preheat the oven to 180C/Gas Mark 4.

To make the pastry, place the ground almonds, flour and sugar in a food processor. With the motor running, add a cube of butter at a time until it’s all incorporated and the mixture resembles coarse breadcrumbs. Add two tablespoons of cold water and process until just combined. Be careful not to overprocess.

Tip the pastry out onto a lightly-floured work surface and knead to form a ball. Roll it out between two layers of baking parchment until it’s about 5cm longer and 5cm wider than your tart tin (we’d recommend using one that’s rectangular and approx 37cm x 10cm, lightly greased).

Carefully lift the pastry into the tin and use your fingers to press it down into the base and sides, letting it overhang. Prick the base all over with the tines of a fork and bake in the preheated oven for 20 minutes, until lightly golden. Break off the overhanging pastry.

Put the egg, sugar and flour in a bowl and use a balloon whisk to beat until thick and pale. Put the butter in a small saucepan and set over a medium heat. Leave to melt until frothy and dark golden in colour, with a nutty aroma.

Working quickly, pour the melted butter over the egg mixture and beat well. Scatter the raspberries in the tart case and pour the warm batter over the top.

Bake in the still-hot oven for about 45 minutes, until the top resembles a golden meringue. Leave to cool for 30 minutes. Cut into slices and serve with chilled cream.