Soften the butter without fluffing it up. Add sugar, almond/sugar mix, eggs and 1^st quantity of flour. Add the 2^nd quantity of flour without overworking the dough. Set aside.

Mix together all the ingredients in order except the rum. Use the flat beater to obtain an even mixture and add the rum followed by the crème pâtissière (ensure it is smooth first).

Pre-cook the sweet shortcrust pastry until ¾ done, and pour in the almond/pistachio cream. Continue baking until lightly coloured, then arrange the fresh figs on top, cut into 4 or 6 pieces according to size, and sprinkle with fresh raspberries. Cook for a further 15 mins to keep the fruit fresh. Set on a rack after cooking and arrange a few more fresh raspberries on top to decorate.

Enjoy at room temperature, with a Bugey Cerdon or a farmhouse cider.