- 200g plain flour, plus extra for dusting
- 2 tbsp icing sugar, sifted
- 100g unsalted butter, chilled and diced.
- 1 large egg, beaten
- 1 tbsp water
For the filling:
- 200g raspberry jam
- 250g unsalted butter
- 250g caster sugar
- 2 large free-range eggs, beaten
- 80g plain flour, sifted
- 250g ground almonds
- Finely grated zest 1 lemon
- 1 tsp vanilla extract
- Splash rum, if wanted
- 40g flaked almonds, or whole blanched almonds either.
- 3 tbsps warm apricot jam, mixed with a little water to glaze
- Icing sugar to dust
- Preheat the oven to 180oC
- Sift the flour, icing sugar and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs. Add the beaten eggs and milk and lightly bring together to form a firm dough. Shape into a disc then chill, wrapped in cling film, for 30 minutes.
- Roll out the dough on a lightly floured surface and line the tart case with the pastry. Trim, leaving a little extra as an overhang. Prick the pastry with a fork and place in the fridge again for another 30 minutes.
- Remove the tart case from the fridge and line the pastry with parchment, cover with baking beans or rice and bake blind till golden, about 15 to 20 minutes. Remove from the oven and allow to cool. Spread the raspberry jam over the base of the cooled pastry case, then put in the fridge until needed.
- For the filling, in a stand mixer or using an electric hand mixer, beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time. Add the flour, ground almonds, lemon zest, rum and vanilla extract and fold in using a spatula until evenly mixed.
- Place the batter on top of the jam in the chilled case. Level out the batter. Scatter with the flaked almonds or if you have whole almonds even better and push them into the batter slightly.
- Bake at 180oC until risen and golden, about 40 to 50 minutes. Remove from the oven and allow to cool on a wire rack. Before it's cool glaze with the apricot jam.