Ingredients

• 4 oz puff pastry
• 1 oz raspberries
• 1 oz sugar
• 2½ oz sugar
• 1½ oz fine chopped hazelnuts, finely chopped
• 2 egg whites
• 1 lemon, rind grated
•   icing sugar
•   caster sugar
•   flaked almonds

Method

1. Crush the raspberries with 1 oz sugar in a mixer, then sieve out the pips.
2. Grate the lemon rind.
3. Prepare a nut mixture by combining the chopped hazelnuts, 2½ oz sugar, the egg whites and the grated lemon rind.
4. Roll out the puff pastry to ¼-in thickness. Lay in a shallow tart tin of 7-in diameter and prick the base with a fork. Refrigerate if not using immediately.
5. Lightly powder the pastry base with caster sugar, then spread the raspberries evenly over the base.
6. Pour on the nut mixture. Use a spatula to make the surface even.
7. Bake for 40 minutes in an oven heated to 220°C, 425°F, Gas Mark 6.
8. Leave to cool, then sprinkle the surface with flaked almonds, powder with icing sugar and put under the grill until it starts to caramelise — watch carefully because this barely takes a minute.
9. Cool and turn out.

Notes