The beauty of this galette is that it’s customisable. This recipe has raspberry jam and lime, but you could just as easily use strawberry and lemon, apricot and tangerine, or any jam-to-citrus combination. Similarly, the crust is topped with blanched almonds, but you could play around with roughly chopped hazelnuts, pistachios or another type of nut. Serve it with vanilla ice cream, or whipped cream and an amaro liqueur.