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.
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