Knead the dough from the given ingredients - if it's not sticking, add a little cold water.

Wrap the prepared dough in cling film and chill for about an hour (you can make the dough in advance and chill it overnight).

Roll out the chilled dough thinly and line a tart tin with it - I used an oblong one (32 cm long).

Prick the dough with a fork, place baking paper on top, and fill with ceramic baking beans or, like me, dry peas.

Blind bake the base at 180 degrees (top/bottom mode) for 15 minutes.

While baking, prepare the almond cream.

Add the eggs and ground almonds - mix.

Remove the baking paper with peas from the blind-baked base.

Spread the base with Stovit raspberry jam.

Spread the almond cream over the jam.

Sprinkle the top with almond flakes.

Bake at 180 degrees (top/bottom) for about 30-40 minutes - until the top is nicely browned.