Bakewell raspberry tarts

1.Preheat oven to hot, 200°C. Grease 4 x 10cm tart cases with removable bases.

2.Make the frangipane. In a food processor, combine butter and sugar. Add almond meal, egg and brandy. Process to form smooth paste.

3.Roll out pastry between 2 sheets baking paper to 3mm thick. Using a 14cm cutter, cut out 4 circles. Ease into pans, trimming edges. Chill 10 minutes. Bake blind with beans 12-15 minutes. Remove paper and beans and bake a further 5-7 minutes until base is golden.

4.Reduce oven to 180°C. Spread 1 tablespoon jam into base of each pastry case. Top evenly with frangipane mixture. Press in raspberries and sprinkle almonds on top.

5.Bake 25-30 minutes, until set and golden. Dust with icing sugar, to serve.

6.In a food processor, combine butter and flour. Process to form crumbs.

7.With motor running, gradually add water, until mixture comes together to form dough. Shape into a disc.

8.Wrap in plastic wrap. Chill 20 minutes.