1 In a large bowl, mix your crushed raspberries with your icing sugar, then pour in your flour, and incorporate your melted butter and chopped almonds.
2 Cover with plastic wrap, let rest for 30 minutes.
3 Take out your baking sheet and preheat your oven to 180°C (355°F) (gas mark 6)
4 Place parchment paper on your baking sheet, then using a tablespoon, spread 6 strips 10 to 12cm long by 6cm wide.
5 Bake for a few minutes, then while hot roll each cooked strip around a pastry roller where the tuiles will harden as they cool.
6 Wash, then hull your strawberries, cut them into quarters, place them in a bowl, finely chiffonade the mint leaves that have been rinsed and add to your strawberries along with the lime juice and tablespoon of icing sugar, mix carefully.
7 Fill your "Framboisine" tuiles with your strawberries then decorate with nice slices of Royal Gala apple and mint leaves.
Of course, using this recipe as a base you can, as in the photo, modify it to your liking (redcurrants, blackberries, raspberries, blackcurrants etc).
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