Fig and raspberry tart with almond cream

Roll out the shortcrust, line a tart tin and prick holes in the base; there is no blind baking.

Spread all the almond cream over the base in a thin layer.

Arrange the figs around the tart, leaving space for the raspberries.

Bake at 180C for about 40 minutes, with top and bottom elements on and the tart low in the oven so the base is not soggy.

Leave to cool a little and take it out of the mould.

Sprinkle with a little cinnamon sugar and fill the gaps with raspberries; eat it cold.