Roll out the pastry and place in a lightly greased 20 cm (8
inch) flan dish. Spread the marmalade over the pastry.
Cream the butter and sugar until light and fluffy, add the
egg, cake crumbs, cinnamon and ground almonds and mix well.
Fold in the raisins and spoon the mixture into the pastry
case.
Bake the tart at 200 ºC / 400 ºF / Gas 6 for 20-30 minutes
until the topping turns golden. Decorate with clementine
slices and cloves.
