For the pastry:
- 140g plain flour, plus extra to sprinkle
- 85g cold butter, plus extra to grease
- Pinch of salt
- Ice cold water
For the frangipane:
- 110g butter
- 110g caster sugar
- 2 eggs
- 110g ground almonds
- 25g plain flour
- ½tsp baking powder
- Zest of ½ lemon
For the compote:
- 250g raspberries (fresh or frozen)
- 25-35g caster sugar depending on sweetness of tooth
- Juice of ½ lemon
- 25g flaked almonds, to top
To make the pastry, mix the flour and salt in a bowl, and then grate in the cold butter. Rub this into the flour, then stir in just as much cold water as you need to bring it together into a dough; it should not be sticky. Alternatively use a food processor. Wrap in clingfilm and chill for at least an hour. Preheat the oven to 190C (170C fan)/gas mark 5.
Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Do so, then line with baking paper and weigh down with baking beans or dried pulses. Bake for about 15 minutes until golden.
Meanwhile, make the compote, if using, by putting the berries into a small pan with the sugar and lemon juice and bringing to the boil. Simmer for about 12 minutes until thickened. Allow to cool slightly.
To make the frangipane, cream together the butter and sugar until fluffy, then beat in the eggs. Fold in the dry ingredients and zest and a pinch of salt.
Remove the paper and beans and return the pastry to the oven for a couple of minutes until golden. Spread the compote over the base, and top with the frangipane. Level out and bake for 25 minutes until golden and well risen. Add the almonds on top in the last 5 minutes of cooking.