Fragrant frangipane, crunchy almonds and no sickly sweet fondant in sight makes a lovely tea-time treat

Makes 12

For the sweet pastry base:
200g plain flour
50g ground almonds
75g caster sugar
160g salted butter (at room temperature), cubed
1 egg yolk

For the Filling:
150g raspberry jam
130g salted butter, softened
160g caster sugar
4 eggs
260g ground almonds
40g flaked almonds, to decorate

1. To make the base, put the flour, ground almonds and caster sugar in a bowl and combine. Add the butter and use your fingertips to rub it into the mixture until it resembles breadcrumbs. Add the egg yolk, then mix and knead the dough to create a tight, smooth ball. Wrap in clingfilm and refrigerate for 30 mins. Before use, allow to stand at room temperature for 10-15 mins.
2. Preheat the oven to 170C/Fan 150C/ Gas 3. Roll out the sweet pastry base until it's 5mm thick and use it to line a 34x20cm baking tray, gently pushing it into the edges. Trim off any excess.
3. Prick the base a few times with a fork, then line with baking parchment and fill with baking beans before blind baking for 15-20mins. Leave to cool, but leave the oven on. Once cooled, spread the raspberry jam over the base.
4. To make the filling, cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then add the ground almonds and whisk thoroughly.
5. Spoon the filling over the jam base right up to the edges. Sprinkle over the flaked almonds, then bake for 30-35 mins until golden on top and firm in the middle. Cool before cutting into 12 slices.

This recipe is from the June issue of The Simple Things. If you fancy a little something sweet the issue also has recipes for a yarrow cake, crab apple tarte tatin, meringue kisses and more.

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