4 punnets raspberries
215g caster sugar
½ cup breakfast marmalade
175g unsalted butter, at room temperature
½ tsp ground cinnamon
¼ tsp ground cloves
1 free-range egg
1 free-range egg yolk
¼ cup butterscotch schnapps
125g plain flour, plus extra 1 Tbsp
175g hazelnut meal
150ml thickened cream
½ cup icing sugar, plus extra, to dust
2 tsp vanilla paste
Chopped pistachios, to serve
Preheat oven to 190 degrees C fan-forced (210 degrees C conventional). Combine 2 punnets raspberries in a medium saucepan with 75g of the sugar, marmalade and ¼ cup water. Cook over medium heat for 20 minutes, until thickened. Set aside to cool.
Put butter, remaining sugar and spices in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until light. Beat in egg, yolk and 2 Tbsp of the schnapps, then fold in flour and hazelnut meal.
Put batter in a piping bag with a 1cm round nozzle and pipe three-quarters of the mixture into the base and side of a greased 24cm fluted tart tin, then spread raspberry mixture on top. Add extra plain flour to remaining batter (to thicken it slightly) and pipe crosshatch lines on top. Bake for 22-25 minutes, until golden. While hot, brush top of the tart with remaining schnapps. Cool on a wire rack.
Whip mascarpone, cream, icing sugar and vanilla into soft peaks, then dollop on tart. Top with remaining raspberries, pistachios and a dusting of icing sugar. Serve.