Ingredients:
Pastry
- 6 oz all purpose flour
- pinch of salt
- 3 oz butter, cubed or an equal mix of butter and lard
- 2-3 tbsp cold water
- 2 tbsp raspberry jam
- 1 1/2 sticks butter
- 3/4 cup super fine / caster sugar
- 3 medium eggs plus 1 yolk, beaten
- 1 1/2 cups ground almonds
- Zest of 1 medium lemon
- 2 tbsp flaked almonds
- 1 egg white, lightly beaten
Directions:
PastryPre-heat the oven 325 degrees.
Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in Saran wrap and chill for a minimum of 15 minutes, up to 30 minutes.
Tart
Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool.
Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest.
Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled.
Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.
Leave to cool and serve with custard sauce or cream.
