A quintessential British bake — buttery shortcrust spread with raspberry jam and topped with almond frangipane and flaked almonds, baked until golden and set.
- 175g/6oz Plain Flour
- 75g/2½oz Chilled Butter
- 2-3 tbsp Cold Water
- 1 tbsp Raspberry Jam
- 125g/4½oz Butter
- 125g/4½oz Caster Sugar
- 125g/4½oz Ground Almonds
- 1 Free-Range Egg, Beaten
- ½ tsp Almond Extract
- 50g/1¾oz Flaked Almonds
Tags:
Tart Baking AlcoholicVideo
Preparation
- To make the pastry, rub the butter into the flour with your fingertips until it resembles fine breadcrumbs, then add the water and mix to a soft dough.
- Roll out on a lightly floured surface and use to line a 20cm/8in flan tin, then chill in the fridge for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Line the pastry case with foil, fill with baking beans, and bake blind for about 15 minutes, then remove the beans and foil and bake for a further 5 minutes to dry the base.
- Spread the base generously with raspberry jam.
- Melt the butter in a pan, take off the heat and stir in the sugar, then add the ground almonds, egg and almond extract.
- Pour into the flan tin and sprinkle over the flaked almonds.
- Bake for about 35 minutes, covering loosely with foil if the almonds brown too quickly.
