(I made this at home using ground almonds but at school we used plain flour as we have a no nut policy)
350g sweet shortcrust pastry
5tbsp good quality raspberry jam
100g raspberries
125g butter, softened
125g caster sugar
2 eggs
125g ground almonds or plain flour
½tsp baking powder
25g flaked almonds
75g icing sugar
Roll the pastry out on a lightly floured work surface. Line a 12x36cm loose bottomed tart tin with the pastry, prick with a fork and chill for 20min. Then bake at 200°C for 10min or until the pastry is cooked through, then set aside to cool. When cool, spread with raspberry jam and scatter over the raspberries.
Place the butter and caster sugar in a bowl and beat with a spoon until pale and light. Stir in the eggs and then beat in the ground almonds and baking powder until thoroughly mixed. Pour this mixture over the pastry case to cover completely. Scatter over the flaked almonds and cook at 180°C for 30-40min or until the almond mixture has puffed up and is golden, set aside to cool.
Meanwhile place the icing sugar in a small bowl and add one or two spoonfuls of cold water to make a thin and pourable icing. Drizzle the icing over the tart and leave for20min to cool and set. Cut the tart into slices and serve with extra raspberries and cream if wished.