Shortcrust Pastry

1. Try to be confident and bring the pastry together as quickly as you can. Don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.
2.  Sieve the flour from a height onto a clean work surface.
3.  Using your hands, work the butter cubes into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can jazz up the mixture with interesting flavours, so mix in your lemon zest.
4.  Add the milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
5. Flour your work surface and place the dough on top.
6. Pat it into a flat round, flour it lightly, wrap it in clingfilm, and put it into the fridge to rest for at least half an hour.

Tart

1. Preheat the oven to 180C.
2. Firstly, start by lining your tart or cake tin with the shortcrust pastry. Dust the surface and roll the dough evenly with a rolling pin until it’s nice and thin enough to line the pastry case. Once lined, cut around the edges with a knife to neaten them up, and then prick the base with a fork to stop a soggy bottom. Line the pastry with some heatproof cling film and add your baking beans, rice, or even some flour for blind baking. (Blind baking is when you cook the pastry with a weight covering it to allow it to bake evenly but not rise so it goes nice and crispy.)
3. Place into the oven and blind bake for 12 minutes and then remove the weight and cook for a further 5 minutes. 
4. While the pastry is cooking you can make the frangipane. In a large bowl beat the sugar and butter with a wooden spoon or an electric beater until all combined and smooth. Add the eggs one at a time, beating really well each time so the mixture doesn’t split. Next, add the ground almonds and flour and beat again until all is combined. 
5. Now you can assemble the tart together. In the base of the pastry case put a layer of about 3-4 teaspoons of the raspberry jam. Next, spoon on all the frangipane mixture and smooth it all out as best as you can. Now with the berries pop them into the frangipane mixture arranging them all around the tart in a nice pattern. 
6. Bake for 25-30 minutes until the frangipane rises and goes nice and golden. Allow cooling slightly before tucking into it with some freshly whipped cream. Enjoy.