Instructions: To make the pastry - rub the butter into the flour until it looks like fine bread crumbs but do this quickly with cold hands. Stir in sugar, egg yolk and cold water; mix to a firm dough using additional water if required. Leave dough to rest in a refrigerator for 15-30 minutes.

Roll out and line a 9 inch pie tin or plate.

For filling - cream the butter and sugar until white; beat in egg, then fold in flour. Spread raspberry jam on pastry then spread over cake mixture. Bake 20-30 minutes at 350 degrees. When cool, a little glace icing can be spread over the top (optional).

Glace Icing - add a little lemon juice and a teaspoon hot water to icing sugar and mix to a smooth consistency (should not be too runny).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.