Instructions

1. Preheat the oven to 180⁰C or gas mark 4.

2. Roll the pastry out to cover the bottom of a baking tray, trimming the edges and poking small holes in the base with a fork.

3. Cover the pastry with a sheet of baking parchment and fill it was baking beans.

4. Blind bake for 15 mins.

5. When the blind baking is done, spread the raspberry jam over the bottom of the pastry, leaving a 1cm clean border around the edge.

6. FILLING: In a separate bowl, mix the butter and sugar together until light and fluffy. Fold in the almonds, flour, almond extract, lemon zest, and the egg.

7. Spread the mix evenly over the jam.

8. Bake for 25-30 minutes or until the filling is golden.

9. Leave to cool.

10. TOPPING: In a separate bowl, mix the icing sugar and almond extract with a little water until it becomes like fondant.

11. Take 2 tablespoons of the fondant and colour it red.

12. Pour the white fondant into the tin, then pipe lines of red fondant across it. Drag a toothpick across the lines for a feathered effect.