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For the pastry
425g/15oz plain flour, plus extra for dusting
1 free-range egg, beaten
2 free-range egg yolks
250g/9oz unsalted butter
100g/3½oz caster sugar
½ tsp salt
50g/2oz ground almonds
For the filling
400g/14oz ground almonds
175g/6oz caster sugar
8 free-range eggs, beaten
½ tsp almond essence
3 tbsp raspberry jam
50g/2oz flaked almonds
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1st Keep
 stewart_townley
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