I used the caramel in place of the jam layer that sits between pastry and frangipane and it behaved well –not making the pastry soggy and adding such sweet jamminess to the tart that I wonder if I could ever go back to jam. (Note to self: yes you will go back to jam because that only requires unscrewing a jar, whereas the raspberry caramel gave you anxious, tense moments peering into a pan of boiling sugar. Stop being pretentious.)
I added raspberries to the frangipane to add a hit of freshness and acidity and I think it ended up looking rather splendid (again, note my modesty!) Perhaps it isn’t the most Easter-looking bake but I really fancied something bakewell themed.
You could serve this at room temperature with cream or warm for dessert with ice cream. Every time I say about serving dessert warm with ice cream you should picture Mr CC in the background shouting, ‘or custard. Custard would work.’ He likes custard. A lot.
60g ground almonds
110g unsalted butter, cold
50g icing sugar
2 egg yolks
2 tablespoons cold water
150g caster sugar, plus an extra teaspoon for sprinkling
100g ground almonds
½ teaspoon almond extract
1 teaspoon baking powder
50g plain flour
Handful of flaked almonds for scattering on top
200g fresh raspberries