Directions
Servings: 8 Servings
Ingredients
For the Pastry
- 9 oz Plain flour
- 1/4 tsp Fine sea salt
- 2 tbsp Icing sugar
- 5 oz Butter, cubed & cold
- 2 ea Egg yolk, beaten
For the filling
- 7 tbsp Butter, softened
- 3 1/2 oz Sugar Superfine
- 2 oz Almonds - ground
- 1 tsp Almond extract
- 2 ea Eggs - beaten
- 3 tbsp Raspberry jam
- Almonds - sliced
Instructions
- Heat the oven to 400ºF. To make the pastry, put the flour in a food processor along with the icing sugar and salt. Pulse to blend. Add the cold diced butter and pulse until the mixture has the texture of breadcrumbs. Mix 4 tbsp of ice cold water with the beaten eggs, With the motor running drizzle in the egg mixture. Stop when the pastry starts to ball up. On a lightly floured work surface bring the dough together and shape into a puck. Wrap in cling film and refrigerate for 30 minutes.
- Roll the pastry out to about 1/8 inch thick and a 10 inch circle. Lightly butter the tart tin and line the tin with the pastry leaving any overhang in place, Add a large disc of parchment paper, large enough to cover the edges and baking beads (use dried rice or lentils if you do not have baking beads). Bake for 15 minutes then remove the parchment and baking beads. Return the pastry to the oven for a further 7 to 10 minutes and the bottom is evenly cooked. Trim off any excess pastry with a serrated knife.
- For the filling, beat the butter and sugar until combined. Add the ground almonds, almond extract and eggs. Beat for an additional minute. Spread the raspberry jam over the base of the pastry, top with the almond filling and bake for 25-30 minutes until golden and firm.
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