- List Of Ingredients
- 320g ready-rolled shortcrust pastry sheet
- 200g soft butter
- 200g caster sugar
- 3 large eggs, beaten
- ½ tsp almond extract
- 200g ground almonds
- 6 tbsp raspberry jam
- 1–2 tbsp flaked almonds, lightly toasted
- icing sugar, to decorate
- Prepare in 15 mins, plus resting
- Cook in 1 hour
- Serves 8–10
Take the pastry out of the fridge about 15 minutes before using, to allow it to soften slightly. Preheat the oven to 180°C/160°C fan/Gas 4.
Unwrap the pastry and roll it out to a circle big enough to line a loose-bottomed fluted tart tin, about 22cm in diameter. Carefully press the pastry into the edges and let any excess pastry hang over the edges for now. Line with baking paper and fill with baking beans and then blind bake for about 15 minutes. Remove the beans and paper and cook for a further 5 minutes to crisp up the base.
In a large bowl, mix together the butter, sugar, beaten eggs, almond extract and ground almonds until well combined. Spread the jam evenly over the pastry base and then spoon the almond mixture over the top. Trim the overhanging pastry so there is about 3cm all round and then fold this excess pastry over the filling.
Place on a baking tray and bake in the middle of your oven for about 40 minutes. Allow to cool completely in the tin before removing. Scatter with the lightly toasted flaked almonds, dust with icing sugar and serve
Put the kettle on someone.