The tart will be easier to remove from the tin if you use one with a removable base

1. Prepare the pastry:  place the flour and the chilled butter cut into small pieces in a mixer.  Add a little iced water and mix until the pastry forms a ball.  Cover and leave to rest in a cool place.  Roll out the pastry on baking paper and use to line the flan tin, leaving the paper behind.  Prick the base with a fork and put back in the cool.
   
2. Prepare the filling:  Mix the sugar, ground almonds and softened butter together.  Break the eggs into the mixture one at a time, mixing well.  Pour in the rum and mix again.
   
3. Cooking the tart:  Preheat oven to 180°C.
   Turn the filling into the pastry case, add the raspberries and scatter the pinenuts over the top.  Cook for 35 mins.
4. Presentation:  When the tart is cold, sprinkle with icing-sugar.  Serve with vanilla, raspberry or rum icecream. Take care if you remove the tart from its tin as the pastry is crumbly
   
   

You could also serve a strawberry and raspberry fruit salad with it.

See recipe of Strawberry Tart