Method Steps

1. Step 1: Line a tart tin with pastry and blind bake until crisp. Spread a generous layer of sweet raspberry jam over the base.

   Ingredients used in this step:

   • 80 g mango chutney

2. Step 2: Cream the salted butter and caster sugar together until pale. Beat in the eggs, then fold in ground almonds and self-raising flour to form a smooth frangipane paste.

   Ingredients used in this step:

   • 50 g self-raising flour
   • 100 g caster sugar
   • 100 g salted butter
   • 2 large eggs

3. Step 3: Spoon the frangipane mixture carefully over the jam, smoothing the top. Scatter flaked almonds across the surface and bake at 180°C for 30 minutes until a skewer inserted comes out clean.