Michel Roux’s almond and raspberry frangipani tart

For the pastry:

150g butter, softened

90g caster sugar

2 free-range eggs

Pinch of salt

240g plain flour, plus extra for dusting

75g ground almonds

For the almond cream:

200g butter, softened

200g caster sugar

200g ground almonds

2tbsp plain flour

4 free-range eggs

1tbsp dark rum or Ratafia (fruit-based liqueur)

For the jam and fruit:

60g raspberry jam

250g raspberries

To serve:

Icing sugar

Ice cream or chantilly cream