Method

• For the pastry, cream the butter and sugar until pale in colour.
• Add the egg yolk and vanilla essence.
• Finally add the flour and salt and mix.
• Add in water (if needed) until a smooth dough is reached.
• Turn onto a floured surface. Shape, wrap in cling film and chill.

• For the frangipan, cream the butter and sugar until pale in colour and add the egg and almond essence.
• Finally add the ground almonds and flour. Mix and set aside.
• Preheat the oven to 165°C
• Knead the pastry to soften, divide in 4 and roll each into a round on a floured table (approx 17cm)
• Place on a lined baking sheet. Spoon some of the frangipan mix in the center (approx 50g) spread out leaving a border of 1 inch around the edge.
• Layer some of the raspberries and chocolate on top and gently fold the pastry over the fruit, pleating to hold in the fruit. Egg wash and sprinkle with flaked almonds
• Place in the center of the oven and bake for 35-40 minutes until golden brown.
• Serve warm or at room temperature