This fresh, fruity dessert will go down a treat on Father’s Day!

Ingredients:

For the pastry:
200g plain flour
175g ground almonds
175g golden caster sugar
200g cold butter, diced
1 egg yolk

For the filling:
200ml tub crème fraiche
85g golden caster sugar
½ tsp vanilla essence
Juice and zest of ½ lemon
700-800g raspberries
½ sachet gelatine powder

For the glaze:
5 tbsp seedless raspberry jam

Method:
1. For the pastry: To make the pastry, put the flour, ground almonds, sugar and cold butter into a food processor and mix until it looks like breadcrumbs. Add the egg yolk and continue to mix until it forms a very soft pastry.

2. Lightly grease a 25cm loose bottomed tart tin and tip the mixture in, pressing it evenly around the base and sides. Place in the freezer for about 20 minutes.

3. Heat the oven to 190°C (fan 170°C/gas mark 5). Line the case with greaseproof paper and baking beans, put onto a baking tray and cook for 20 minutes.

4. Remove the beans and paper and cook for a further 10 minutes. Leave to cool then trim the edges with a knife. Carefully remove from the tin.

5. For the filling: Make up the ½ sachet of gelatine with 4 tablespoons of hot water, making sure it has all dissolved then leave to cool.

6. Whisk together the crème fraiche, sugar, vanilla, lemon juice and zest until thick then add the cooled gelatine. Spread over the base of the tart and chill for 20 minutes.

7. For the glaze: Heat up the jam with 2 tbsp water until it has all melted, leave to cool a little then arrange the raspberries on top of the filling. Using a pastry brush, spread the jam all over giving a lovely glossy finish.

Tip: Delicious served with some extra crème fraiche or double cream. Try this recipe with strawberries or orange segments on top.

Why not visit Primrose Vale Farm Shop & PYO and make your tart with their delicious raspberries?