We won’t tell anyone if you don’t that it’s actually really straightforward.

Just try to handle the pastry as little as possible and you’ll be a sure-fire success.

Serve with cream or custard if you really want to be indulgent.

And why wouldn’t you? You deserve it.

Raspberry Frangipane Tart

150g plain flour
175g unsalted butter, at room temperature
A little cold water
150g fresh, frozen or canned raspberries
2 medium eggs, beaten
100g caster sugar
100g Whitworths ground almonds
Icing sugar for dusting

Method

1. Preheat oven to gas mark 4/180°C (160C fan)/350F. Grease a 20cm (8”) fluted flan tin.
2. To make the pastry, sieve the flour into a bowl and rub in 75g of the butter until it resembles breadcrumbs. Add enough cold water to form a dough (approximately four to five tsp).
3. Roll out the pastry on a lightly floured surface and line the flan tin.
4. Squash half of the raspberries a little and put into the pastry case.
5. Put the eggs, sugar and almonds into a bowl. Soften the remaining butter and add. Mix well with an electric hand whisk or wooden spoon for one minute until light and fluffy.
6. Put the filling into the tin on top of pastry and raspberries. Level out and then top with the remaining raspberries, pushing them into the mixture a little.
7. Bake in the oven for 35 to 40 minutes until set and golden brown.
8. Dust with a little icing sugar before serving.

Bake of the Week: Coloured macaroons