The preparation

• In a terrine, crumble the flour, sugar and butter together with your fingers. When the mixture has a crumbly consistency, thicken the pastry by incorporating an egg yolk. Shape into a ball and let sit in the refrigerator for 1 hour.
• Place pastry ball in the centre of 28cm-diameter buttered baking tin. Flatten so it fits around the whole baking tin.
• Stab the bottom with a fork and blind-bake for 20 minutes at 200°C.
• Prepare the almond cream by blending the egg with the sugar. Add soft butter and powdered almond then flavour with kirsch. Pour the almond cream into pastry bottom then put back into the oven for about ten minutes at 220°C.
• When the pastry bottom has cooled down, generously garnish with raspberries and put into the refrigerator until serving time.
• In a terrine, crumble the flour, sugar and butter together with your fingers. When the mixture has a crumbly consistency, thicken the pastry by incorporating an egg yolk. Shape into a ball and let sit in the refrigerator for 1 hour.
• Place pastry ball in the centre of 28cm-diameter buttered baking tin. Flatten so it fits around the whole baking tin.
• Stab the bottom with a fork and blind-bake for 20 minutes at 200°C.
• Prepare the almond cream by blending the egg with the sugar. Add soft butter and powdered almond then flavour with kirsch. Pour the almond cream into pastry bottom then put back into the oven for about ten minutes at 220°C.
• When the pastry bottom has cooled down, generously garnish with raspberries and put into the refrigerator until serving time.