Categories: Cakes 
      Yield: 6 servings 
  
    100 g  Flaky pastry (3 1/2 oz) 
     30 g  Raspberries (1 oz) 
    110 g  Sugar (3 3/4 oz) 
     75 g  Ground hazelnuts (2 1/2 oz) 
      2 x  Egg whites 
           Grated rind of 1 lemon 
           Caster sugar 
           Icing sugar 
           Slivered almonds 
  
  Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the 
  sugar, then pass the mixture through a tamis. 
   
  Prepare a macaroon paste by mixing, with a spatula, the rest of the 
  sugar, the ground powered nuts, the egg whites and lemon rind. 
   
  Roll out the pastry to a thickness of 2-3 mm ( 1/8 in) and line an 18 
  cm ( 7 in) tart tin with a removable base. Prick it all over with the 
  prongs of a fork (Put it in a refrigerator if you are not going to 
  bake it at once). 
   
  Pre-heat the oven to 220 oC/425 oF. 
   
  Lightly sprinkle caster sugar over the uncooked pastry, then spread 
  the raspberry puree over it in a smooth layer. 
   
  Spread the macaroon mixture over the raspberry, smoothing the surface 
  with the help of a spatula. 
   
  Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat 
  to 180 oC/350 oF after 20 minutes if it is browning too quickly. Take 
  it out and leave it to cool a little. 
   
  Scatter the slivered almonds over the top of the cake while it is 
  still warm. Sprinkle the cake with icing sugar then put it under  hot 
  grill for just long enough to caramelise the sugar lightly. Take 
  care, as this takes barely a minute. 
   
  Let the cake cool, then take it out of the tin. 
   
  (From: Fredy Girardet, Cuisine Spontanee, M Papermac, ISBN 0 333 
  40957 4)