Make a firm dough using the base ingredients. Wrap in cling film and leave to rest in the fridge for 20 mins..
Beat sugar, lemon rind and eggs till fluffy.
Add in melted butter. Beat again till light
Mix in the almond meal and stir to mix.
Preheat oven to 175c.
Grease a 9inch tart mould.

Roll out the pastry base then gently fill them into the mould.
Spread out the frangipane filling evenly
Arrange the raspberries on top
Bake them for 45 minutes or till brown and firm to touch.
Let cool then sprinkle some icing sugar on top
Enjoy