This appealingly sticky, fruity tart from Cinnamon, Spice & Warm Apple Pie tastes better the day after it's made. Freezing the raspberries beforehand ensures that they keep their shape during baking and don't become too mushy.
150 g fresh raspberries, frozen until firm
3 tablespoons caster sugar
1 tablespoon plain flour
75 g unsalted butter
chilled single cream, to serve
for the almond pastry
50 g ground almonds
200 g/ plain flour
80 g caster sugar
125 g plus 1 tablespoon unsalted butter, chilled and cubed
a rectangular tart pan, about 37 x 10 cm, lightly greased
Preheat the oven to 180°C Gas 4. To make the pastry, put the ground almonds, flour and sugar in a food processor. With the motor running, add a cube of butter at a time until it is all incorporated and the mixture resembles coarse breadcrumbs. Add 2 tablespoons 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 the pastry out between 2 layers of baking parchment until it is about 5 cm longer and 5 cm wider than the tart pan. Carefully lift the pastry into the pan and use your fingers to press it down into the base and sides, letting it overhang. Prick the base all over with a fork and bake in the preheated oven for 20 minutes, until lightly golden. Simply break off the overhanging pastry.
Put the egg, sugar and flour in a bowl and whisk until thick and pale. Put the butter in a small saucepan and set over medium heat. Let melt until frothy and dark golden with a nutty aroma. Working quickly, pour the melted butter over the egg mixture and beat well. Scatter the frozen raspberries in the tart case. Pour the warm batter over the raspberries. Bake in the still-hot oven for about 45 minutes, until the top resembles a golden meringue. Let cool for 30 minutes before serving. Cut into slices and serve with cream.