Prepare six sweet tartlet shells and allow them to cool completely in their tartlet tins before filling.

Set aside 18 whole raspberries for decorating the tops. Slice the remaining raspberries in half.

To prepare the almond cream, beat the softened butter and sugar with an electric mixer on low speed until evenly combined.

Beat in the almond meal until just incorporated. Add the eggs one at a time, beating until each egg is incorporated before adding the next. The mixture may appear slightly lumpy or curdled, which is normal.

Preheat the oven to 190°C / 375°F, or 170°C / 340°F for a fan-assisted oven.

Arrange about two-thirds of the halved raspberries over the bottom of the cooled pastry shells.

Divide the almond cream evenly among the shells, filling each one to just below the rim. Smooth the filling gently with the back of a teaspoon.

Top each of the Raspberry Tartlets with three whole raspberries. Add the remaining raspberry halves cut-side down and gently press the fruit slightly into the almond cream.

Arrange the tartlets on a baking tray and bake for about 30 minutes. Rotate the tray halfway through cooking for even browning.

Remove the tartlets when the almond filling is puffed, lightly golden, and just set in the center. Leave them to cool completely in their tins.

Combine the apricot jam with 1 teaspoon of water and warm until loose. Strain if necessary, then lightly brush the glaze over the cooled tartlets.

Sprinkle the finely chopped pistachios around the edges before serving.