Sieve the flour, icing sugar into a mixing bowl. Add the butter and beat until mixture comes together or resembles fine breadcrumbs.
Press evenly into a greased pie dish (or individual pie dishes) and bake for about 10 minutes or until pale brown in colour. Remove from oven and allow to cool. Arrange raspberries on the cooled base. Place the Folláin Raspberry Jam in a small sauce, over a low heat until it begins to boil. Spoon the hot Folláin Raspberry Jam over the fruit. Cover and refrigerate for about an hour before serving.
