1. Sweet Shortcrust Pastry: Cut the butter into small cubes. Chill until needed. Using your hands or a food processor rub the butter into the flour until it looks like breadcrumbs. Stir in the icing sugar. Make a well in the centre. Crack the egg and separate. Pop the egg yolk and water into the centre and using a butter knife combine until a firm ball of dough is formed. Wrap in parchment paper and chill for 30 minutes in the fridge. This allows the gluten in the flour to relax and prevents too much shrinkage when baked. Locate your baking beans. Preheat the oven to 180?. Cut out a circle of parchment paper.
2. Roll out the pastry to about the thickness of a euro coin. Rotate the pastry every quarter turn to develop an even circle shape. Gently lay the pastry into the tin, using your knuckles to push the pastry into the edges. Cover with a circle of parchment paper and scatter over the baking beans. Place the tin on a hot baking tray and bake for 20 minutes, then remove the base from the oven. Remove the baking beans and the parchment paper, paint with the egg white and bake for a further 5 minutes until fully dry. Remove from the oven and allow it to cool as you prepare the filling.
3. Coconut & Pistachio Frangipane Filling: Sieve the flour and baking powder together. Beat the butter and sugar until smooth, pale and creamy. Slowly add in the eggs and beat. Add the flour little by little. Stir in the coconut, pistachios and almonds
4. Turn down the oven to 160?. Dollop the jam on top of the pastry case. Spread liberally. Dot the raspberries over the jam, scattering them out and pushing them into the jam a little.
5. Spread the frangipane gently over the top, using the back of a spoon to push it all the way out to the edges.
6. Finishing Touches: Sprinkle the flaked almonds on top and bake for 50 minutes. It should feel lightly firm. Allow it to cool fully in the tin. Lift out onto a cake stand. Dust with icing sugar and sit a sprig of red currants on top.. Cut into slices and serve with coconut yoghurt, fresh raspberries or a little warm custard and a final dusting of icing sugar.
