Ingredients
For the pastry
400g Plain flour
200g Butter or Margarine
3-4 tbsp cold water
For the filling250g softened butter
250g Castor sugar
4 Eggs
200g Ground almonds
50g Self raising flour
2 Lemons
4 tbsp raspberry jam
18 Fresh raspberries
Here’s how
Place the flour and butter into a mixing bowl, using your fingertips rub the butter into the flour to form a crumble texture.
Add a little cold water and stir together to form a dough.
Place the pastry into the fridge and leave to rest for 10 minutes before rolling and lining a tart tin.
To make the filling, place the butter and sugar into a mixing bowl and beat together until light and fluffy.
Add the eggs one at a time making sure you mix well in between each egg.
Add the ground almonds, flour and lemon zest, then stir them together.
Spread the jam on the bottom of the pastry tart, then spoon the mixture over the jam to cover it completely.
Push the raspberries onto the cake filling.
Bake the tart in a preheated oven 170c for 35-40 minutes or until fully baked.
Products used:
MasterClass Smart Space Stainless Steel Three Piece Bowl Set
MasterClass Crusty Bake 28cm Non-Stick Fluted Round Flan / Quiche Tin
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