Although this is perfect served in the summer when Scottish raspberries are in season, it is also good during the dark winter months, using frozen raspberries. When I go berry-picking at my local pick your own farm, I always buy masses extra, then, once jam is made and tummies replete from over indulging in the freshly picked fruit, the rest are frozen for winter.
50g/ 1 ¾ oz and 3 tablespoons of golden caster sugar
125g/4 ½ oz ground almonds
125g/4 ½ oz plain flour, sifted
125g/4 ½ oz butter, diced
1 medium and 2 large free-range eggs
1 x 200ml tub of crème fraiche, plus 4 heaped tablespoons to serve
4 tablespoons Drambuie
250g/9 oz raspberries
For the pastry, place the 50g/ 1 ¾ oz sugar, the almonds, flour and butter in a food processor, and process until it resembles breadcrumbs. Add the medium egg, and process. Gather the mixture into a ball, wrap in clingfilm and chill for 1 hour.
Roll out the dough to fit a 23cm/9 in deep tart tin. Prick the base then chill for several hours, preferable overnight.
Preheat the oven to 190°C/375°F/Gas 5.
Line the pastry case with foil and baking beans and bake in the preheated oven for 15 minutes. Remove the foil and beans and cook for a further 10 minutes. Remove the pastry case from the oven (leaving the oven on) and allow to cool.
Beat together the remaining sugar, the 2 large eggs, the 200ml of crème fraiche and 2 tablespoons of the Drambuie. Pour the mixture into the pastry case. Arrange the raspberries in a single layer on top.
Bake in the preheated oven for 35 minutes or until just set. Allow to cool in the tin.
Beat the remaining crème fraiche with the remaining Drambuie and serve with the tart.