A traditional English dessert featuring a flaky pastry crust, a layer of jam, and a rich almond frangipane filling, perfect for any occasion.
Preparation time
45min
Cooking time
1h
Ingredients
8 Servings
- 1 teaspoon almond extract
- 100 grams caster sugar
- 2 tablespoons cold water
- 1 egg yolk
- 2 eggs
- 25 grams flaked almonds
- 100 grams ground almonds
- 200 grams plain flour
- 4 tablespoons raspberry jam
- 60 grams sugar
- 100 grams unsalted butter
- 100 grams unsalted butter (softened)
Directions
Step 1
Preheat your oven to 200°C (180°C fan) or 400°F.
Step 2
Prepare the pastry by sifting flour into a bowl and adding diced butter. Rub together until the mixture resembles breadcrumbs.
Step 3
Stir in sugar, then add the egg yolk and cold water. Mix to form a dough. Knead briefly, wrap in cling film, and chill for 30 minutes.
Step 4
Roll out the pastry on a floured surface and use it to line a 23cm tart tin. Trim the edges and prick the base with a fork. Chill for another 10 minutes.
Step 5
Line the pastry with baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden.
Step 6
Spread the raspberry jam evenly over the base of the pastry.
Step 7
For the filling, cream together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds and almond extract.
Step 8
Spread the almond mixture over the jam layer and smooth the top. Sprinkle with flaked almonds.
Step 9
Bake in the preheated oven for 35-40 minutes until the filling is set and golden brown.
Step 10
Allow the tart to cool in the tin before removing. Serve warm or at room temperature.