Ingredients
Serves: 8
Prep: 30 mins
Bake: 35-40 mins:
Sweet Pastry
- 125g butter
- 125g caster sugar
- 1 medium egg
- 250g plain flour
- Dash vanilla
Filling
- 110g butter, soft
- 110g caster sugar
- 2 medium eggs
- 2 drops almond essence
- 1 tbsp plain flour
- 110g ground almonds
- 80g strawberry jam
Method
- For the pastry, cream the butter and sugar until soft.Add the eggs and vanilla and mix.
- To this, add the flour and combine to form a dough. Wrap and chill for 30 minutes. Butter and flour a 9" loose-bottom tart ring.
- Roll out the pastry to a thickness of 1/2 cm and line the tin, trimming the overhanging pastry. Chill for 10 minutes.
- Preheat your oven to 180C/160C fan.
- For the frangipane, beat the butter and sugar until combined. To this add the eggs, almond essence and mix. Finally, add the ground almonds and plain flour. Mix.
- To assemble, spoon the raspberry jam all over the base of the lined tart. Spread over the frangipane.
- Sprinkle over the flaked almonds and bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the frangipane is set.
- Remove and allow to cool in the tin before removing.
- Serve with homemade custard or whipped cream.
