Serves 8, prep time 10 minutes, cooking time 40 minutes
FOR THE BASE
1 tbsp of butter to grease the tin
1 sheet of ready-made shortcrust pastry, at room temperature
20cm sheet of greaseproof paper
1 cup of dried beans or rice
(for blind baking)
TO SERVE
Fresh raspberries
Icing sugar to dust
Vanilla ice cream
FOR THE FILLING
150g unsalted butter, at room temperature
150g caster sugar
3 free-range eggs
½ tsp almond essence
150g ground almonds
Zest of a lemon
4-5 tbsp raspberry jam
3 tbsp flaked almonds
METHOD
FOR THE BASE
Preheat the oven to 180°C.
Grease a 20cm loose-bottom flan tin.
Roll out the pastry and line the tin, push the pastry into the corners.
Trim off the excess, prick the bottom with a fork.
Cover the base with a sheet of greaseproof paper and cover with dried bean or rice, to keep flat.
Bake for 15 minutes, remove from the oven, discard the greaseproof paper and beans/rice.
FOR THE FILLING
In a food processor cream the butter and sugar until fluffy.
One at a time, add the eggs, almond essence and combine. (The mixture should be creamy in texture).
Now fold in the ground almonds and lemon zest.
Spread the jam evenly over the pastry.
Spoon over the sponge mixture and level out with the back of the spoon.
Scatter over the almonds and bake for 35-40 minutes until golden.
Remove from the oven and leave to cool in the tin for 5 minutes.
Next, remove the tart from the tin, place on a wire rack to cool completely.
When cooled, dust with icing sugar, slice and serve with raspberries and ice cream.
