Method: 

• For the pastry: rub the butter into the flour until you have a sandy texture, then add the beaten egg, vanilla, sea salt and honey (or syrup) and mix well to form a dough. Use to line a nonstick 25cm fluted, loose-bottom tin, spreading the dough evenly over the bottom and sides. Refrigerate for 30 minutes and preheat your oven to 160°C (150°C fan).
• When firm, lightly prick the base with a fork before baking blind - remove the baking beans after 10 minutes, bake for a further 5 minutes until the base is lightly golden. Leave to cool.
• In a large bowl, rub the butter into the ground almonds until sandy in consistency. In a separate bowl or jug, beat the egg, honey and almond extract then pour this into the bowl with the ground almonds and butter and mix until smooth.
• Spread the jam evenly over the base of the cooled pastry case.
• Pour the almond mixture evenly over the jam. Sprinkle with the flaked almonds then gently press the raspberries into the surface.
• Bake on the middle shelf for 40 minutes until golden then remove and leave to cool. The top will crisp as it cools.
• Once cool, remove from the tin, sprinkle with the icing sugar and serve with a generous dollop of mascarpone or clotted cream.

myrelationshipwithfood.com