Ingredients

• butter, softened (65g)
• caster sugar (80g)
• 2 small eggs, beaten
• ground almonds (100g)
• ½ tsp of almond essence
• 1 packet of puff pastry, ready rolled (320g)
• 1 punnet of fresh raspberries, cut in half
• 1 egg, beaten
• 1 tbsp of brown sugar
• 4 tbsp of icing sugar
  
  

Recipe

preheat oven to 180°C.
beat the butter and the sugar into a bowl until fluffy and pale.
add the eggs slowly to the bowl, mixing continuously.
fold the ground almonds and essence into the bowl until incorporated.
unroll the puff pastry onto a non-stick baking tray.
lay the raspberries down the centre third of the sheet and squish them slightly.
pour the almond mix on top of the raspberries and spread out evenly.
slice diagonal slits in the pasty, 1cm apart either side of the almond centre.
smear the strips with beaten egg and fold over on top of the almond mix so that they alternate and cross over.
brush with more of the egg wash and sprinkle with brown sugar.
cook in the oven for 30 minutes until golden and the pastry is risen and cooked.
serve drizzled with a simple glace icing made by mixing the icing sugar with a dash of water.

serves 8