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Add the flour and butter to a mixer and mix until it resembles breadcrumbs
Add 2-3 tbls water until though mix comes together to form a pastry ball
Put the pastry in the fridge to chill for an hour. This will make it easier to roll out
Once chilled, roll out the pastry and line a tart case
Blind bake the pastry for 15 minutes at 180°C. This means cover the pastry with grease proof paper and tip in baking beads (or uncooked rice).
Remove the beads from the pastry case and bake for a further 5 minutes to dry out the base
Cover the base of the tart with raspberry jam
Make some jam tarts with any left over pastry!! (cooks treat!)
Melt the butter in a pan
Remove the butter from the heat and mix In the sugar
Add the ground almonds and the egg and stir
Pour the almond mix into the pastry and cover the jam. Sprinkle flaked almonds over the top
Cook for 35mins at 180°C. If the almonds seem to brown too soon cover the tart with a sheet of foil until cooked
Mix icing sugar and a little water to make some water icing. Then pipe over the tart in a zig zag pattern
Enjoy with a nice cup of tea!!