Pie with raspberry and rose jam

Ingredients

• 175g butter
• 310g flour
• 2g salt
• 125g icing sugar
• 30g ground almonds
• 1 medium egg
• 1 jar of Raspberry & Rose Petals jam

Instructions

FOR THE SWEET ALMOND PASTRY

1 – In the bowl of your stand mixer, pour in the icing sugar, ground almonds and butter cut into small cubes, and mix with the paddle attachment.

2 – Add the egg and mix.

3 – Fold in the flour and salt. Stop mixing as soon as a ball forms. Do not knead this dough, or it may shrink during baking.

4 – Leave the dough to rest in the fridge for at least 1 hour. You can then roll it out and line your tart ring (here, a square one).

5 – Bake at 180°C for 15 minutes until the pastry is a lovely golden colour.

FOR THE VANILLA PANNA COTTA WITH RASPBERRY PIECES

• 60cl liquid cream
• 3 gelatine sheets
• 1 tablespoon caster sugar
• 1 vanilla pod
• a handful of crushed frozen raspberries

1 - Soften the gelatine in cold water.

2 - Bring part of the cream to the boil with the sugar and the vanilla pod split lengthways in two.

3 - Whisk in the gelatine thoroughly, then pour in the rest of the cream.

4 - Pour this mixture into the same mould you used for the pastry base. If it's a ring or square with no base, wrap it in cling film to stop the cream from escaping.

5 - Scatter the raspberry pieces over the whole surface.

6 - Chill for at least 3 hours.

ASSEMBLY

1 - Once the pastry base has cooled, spread a generous layer of Raspberry and Rose jam.

2 - Gently place the panna cotta on the pastry base (a spell in the freezer can make this easier).

3 - Decorate with fresh raspberries and rose petals.