- Serves: 4-6
- Cook Time: 25 minutes
- Prep Time: 20 minutes plus 30 mins resting
- Effort: medium
For the pastry
- 100 g plain flour
- 50 g unsalted butter, chilled and diced
- 1 tbsp caster sugar
- 1 egg yolk
For the filling
- 100 g unsalted butter, softened
- 100 g caster sugar
- 2 large eggs, lightly beaten
- 100 g self raising flour
- 50 g ground almonds
- 3-4 drops almond extract
- 2 tbsp seedless raspberry jam
- handful fresh raspberries
- 25 g flaked almonds
- crème fraîche, to serve
1. For the pastry: rub the butter into the flour and stir in the sugar, then the egg yolk and finally add enough cold water to mix everything to a stiff dough. Wrap it in cling film and put it in the fridge for at least 30 minutes to rest. While it is resting, preheat the oven to 190C / gas 5 and place a baking sheet inside to heat.
2. For the filling: mix together the butter, sugar, eggs, flour, ground almonds and almond extract in a food processor - or beat them by hand - until smooth. The mixture should have a 'dropping' consistency; if it is a bit stiff add a little milk.
3. Roll out the chilled pastry very thinly and use it to line a 20 cm loose-based metal tart tin, pressing down well with your fingers. Spread the conserve on top of the pastry and scatter with the fresh raspberries. Finally, pour over the almond filling. Level the surface with a spatula and sprinkle the flaked almonds over the top.
4. Put the tart tin on the hot baking sheet (this ensures the pastry base becomes crisp), and bake for about 25 minutes; check after 20 minutes to make sure it is not browning too fast. When it is done, the filling should yield slightly to your finger. Take the tart out of the oven and let it rest for a short while before removing it from the tin.
5. Serve warm as a dessert with crème fraîche, ice cream, cream or custard. It is also delicious served cold in slices, like a cake, and keeps well for up to a week.
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