Instructions: For the pastry place 50g sugar the almonds flour and butter in a food processor and process until it resembles breadcrumbs.

Add the medium egg process gather into a ball clingwrap then chill for 1 hour.

Roll out to fit a deep 23crn tart tin.

Prick the base and chill for at least 4 hours.

Line with foil and baking beans and bake at 190C/375F/Gas Mark 5 for 15 minutes remove the foil and beans then cook for a further 10 minutes. Remove and cool.

Leave the oven on.

Beat together 2 large eggs creme fraiche 3 tbsp sugar and drambuie.

Pour into the pastry case.

Arrange the berries in a single layer on top.

Bake for 35 minutes or until just set.

Cool.

Beat together the remaining creme fraiche and drarnbuie and serve with the pie.

Drambuie works well with any raspberry dessert: add to ice cream or cheesecake or stir a slug into raspberry jam before potting. Drink on ice with raspberries and cream instead of pudding wine.

Serves 6

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