Michel Roux Jr’s almond and raspberry frangipane tart

Method

1. For the pastry, mix the butter and sugar until combined. Beat in the eggs, then add a pinch of salt, the flour and ground almonds. Bring everything together into a wet dough – you can do this by hand, in a food processor or in a stand mixer. Wrap and chill in the fridge for 2 hours. 
2. Dust a work surface with flour, then roll out the pastry and use it to line the tart tin. Chill again until needed.
3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk again to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia.
4. Heat the oven to 160°C fan/gas 4. Remove the tart case from the fridge and spread the raspberry jam on the base. Top with the almond cream, then arrange the raspberries on top. Bake for 45-55 minutes until golden and cooked through (a skewer inserted in the centre should come out almost clean). If the pastry starts to catch before the filling is cooked through, cover the edges with foil. Dust with icing sugar and serve warm with ice cream or chantilly cream.