Frangipane Raspberry Slice

For the pastry: put the flour, butter and salt into a food processor and process until the mixture resembles breadcrumbs. Add the egg yolk and and pulse until blended. Add just enough cold water until the dough comes together. Form into a ball, wrap in clingfilm and chill for 30 minutes.

Grease a 20cm|8" tart tin or flan dish. Roll out the dough on a lightly floured surface to about 3mm thickness. Line the tin with the dough, prick the base lightly with a fork and chill for 20 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Line the pastry case with non-stick baking paper and fill with baking beans. Cook for about 20 minutes until the pastry is pale golden. Remove the beans and paper and cook for a further 2 minutes. Cool slightly.

For the filling: spread the jam evenly over the base of the pastry case.

Beat together the butter and sugar until light and creamy. Gradually beat in the eggs and egg yolk. Gently stir in the ground almonds and spoon the mixture over the jam and spread level.

Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set. Set aside to cool.