Fresh English raspberries are best enjoyed with a dusting of sugar or a dollop of cream, but their flavour embodies a curious twist of sweet and sharp, making them the ideal ingredient for many superb desserts. Here is a quick and simple idea for an attractive tart where the raspberries are complemented by the flavour of almonds and cinnamon.
8 inch/20cm sweet shortcrust pastry case, baked blind
1lb/450g fresh raspberries
2oz/50g butter or margarine, softened
2oz/50g ground almonds
1 ½ oz/40g plain flour
2½ oz/70g Demerara sugar
¼ teaspoon ground cinnamon
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