less than 30 mins
30 mins to 1 hour
Makes 1
Hairy Bikers recipes
From The Hairy Bakers
Ingredients
For the pastry
- 280g/10oz plain flour, plus extra for dusting
- 1 small free-range egg, beaten
- 1 free-range egg yolk
- 165g/5¾oz unsalted butter
- 65g/2½oz caster sugar
- pinch salt
- 30g/1oz ground almonds
For the filling
- 300g/10½oz ground almonds
- 130g/4¾oz caster sugar
- 6 free-range eggs, beaten
- splash almond essence
- 3 tbsp raspberry jam
- 25g/1oz flaked almonds
Method
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For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.
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Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed.
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Wrap the dough in cling film and chill in the fridge for half an hour.
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Preheat the oven to 180C/160C Fan/Gas 4.
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Grease and flour a 23cm/9in loose-bottomed tart tin.
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Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).
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Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
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Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
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Reduce the oven temperature to 165C/145C Fan/Gas 2.
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Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.
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Add the beaten eggs and almond essence and mix well.
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When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.
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Pour the filling mixture over the raspberry jam to fill the pastry case.
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Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
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Remove from the oven and allow to cool. Serve warm or cold.