This excellent recipe was sent to me by my friend, chef Youcef Djellab, a brilliant home cook based in Vedène (84) near Avignon. Of course he uses strawberries from his region but you can use those from yours of course The 'Framboisine' tuile batter needs a 30-minute rest to let crushed raspberries and chopped almonds bind properly. Quick rolling while hot around a pastry roller is key – the tuiles set fast, but that's what gives them their signature crisp texture.

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Ingredients for 6 servings

servings
  1. Tuile batter "Framboisine"
  2. 1.75 oz (50 g) of sifted flour
  3. 7 oz (200 g) of icing sugar
  4. 3.5 oz (100 g) of raspberries (from the garden if possible) crushed with a fork
  5. 3.5 oz (100 g) of chopped almonds
  6. 2.8 oz (80 g) of melted butter (cultured butter if you can)
  7. Filling
  8. 17.75 oz (500 g) of Carpentras strawberries*
  9. 1/2 bunch of garden mint if possible
  10. 3 lime juices
  11. 1 Royal Gala apple rinsed
  12. 1 tablespoon of icing sugar