Ingredients: |
Ingredients: 200 g (1 and 2/3 cups) all purpose flour, plus extra for dusting
1 tbsp icing sugar
125 g unsalted butter (1/2 cup) chilled and diced, plus 175 g (3/4 cup) unsalted butter, softened for filling
1 medium egg yolk, beaten with 1/2 tbsp chilled water
175 g (3/4 cups) sugar
3 medium eggs
175 g (3/4 cups) ground almonds
1 tsp almond extract
200 g (2/3 cup) raspberry or strawberry jam
25 g (1/4 cup) flaked almonds
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Directions: |
Directions:1. Whizz the flour, icing sugar and diced butter in a food processor until the mixture resembles bread crumbs. Transfer to a bowl, add the egg yolk mixture and stir with a palette knife, and bring the mixture together with our hands to form a dough, add an extra 1 tsp chilled water if dry. Roll into a ball, wrap in a towel, and place in the fridge to rest for 30 minutes.
2. On a lightly floured surface, roll out the pastry to 3 mm thickness. Use it to line a 24 cm (9 1/2 inch) fluted loose-bottom tart tin, leaving 1-2 cm (1/2 to 3/4 inch) hanging over edge. Prick base all over with a fork and freeze for 10 minutes to firm.
3. Preheat the oven to 350 F.
4. Line the pastry case with baking parchment and beans or uncooked rice (for a blind bake!), and place on a baking tray. Bake for 15 minutes. Remove the beans or rice, and return the tin to the oven for 10-15 minutes, until the pastry is golden. Set aside to cool and use a small, sharp knife to carefully trim the edges.
5. Meanwhile, whisk together the softened butter and sugar in a bowl until light and fluffy. Beat in the eggs, one at a time, with 1 tbsp ground almonds each time, then stir in the remaining ground almonds and the almond extract.
6. Spread the jam across the bottom of the pastry case. Pour over the sponge mixture and sprinkle with the flamed almonds. Bake for 45 minutes, until golden. When a skewer is inserted into the centre, it should come out clean. Remove from the tin, gently, and set aside to cool on a wire rack. Great served with cream!
Serves 10 – Prep time: 30 mins, plus chilling time – Cook time: 1 1/4 hours. |
Personal
Notes: |
Personal
Notes: “Moist, almond-flavoured sponge with a tangy layer of jam and soft but flaky pastry makes this traditional tart a wonderful treat served warm or cooled.” Provided by Laura.
*"The measurements are in weight, clearly a British recipe. I highly recommend a scale, it makes these recipes easier and allows exactness, it has transformed my baking. However, I have added cup measurements for convenience, but are likely not as exact. Make sure to spoon in and level flour into the measuring cup, rather than to scoop it with the measuring cup." - Janine
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