- 500g/1lb 1½oz shortcrust pastry
- 50g/1¾oz butter
- 50g/1¾oz caster sugar
- 1 small egg
- 125g/4½oz ground almonds
- ¼ tsp vanilla extract
- 200g/7¼oz raspberries
- 1 small orange, zest only
- 25g/1oz whole blanched almonds, crushed
- Preheat the oven to 200C/400F/Gas 6.
- Roll out the pastry to a 12in/30cm x 8in/20cm rectangle and transfer to a greased baking sheet. Prick with a fork and bake for five minutes.
- Beat the butter and caster sugar until pale and fluffy. Stir in the egg, ground almonds and vanilla extract to make a stiff paste.
- Spread the almond paste on top of the pastry leaving a border of pastry on the outside.
- Combine the raspberries and orange zest. Scatter over the paste and push down slightly.
- Scatter over the crushed almonds.
- Bake for 20-25 minutes until puffed and golden.
- Remove from the oven and gently transfer to a wire rack to cool. Slice and serve.