Ingredients
For the shortcrust pastry
- 175 g plain flour
- 75 g chilled unsalted butter
- 2-3 tbsp cold water
For the filling
- 125 g unsalted butter
- 125 g caster sugar
- 125 g ground almonds
- 2-3 tbsp raspberry jam
- 50 g flaked almonds
- ½ tsp almond extract
- 1 free-range egg - beaten
For the icing
- 80 g icing sugar
- 2½ tsp cold water
Instructions
For the pastry
- Add the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs.
- Mix in the water until you have a soft dough.
- Dust your work surface with flour and roll out the dough until its large enough to line an 8" tin.
- Line the tin with the dough and place in the fridge for 30 minutes to chill.
- Preheat your oven to 200C(180C fan).
- Using foil line your pastry case and fill with baking beans and bake blind for 15 minutes.
- Remove the foil and beans and cook for another 5 minutes to dry out the base.
For the filling
- Spread the raspberry jam generously until the whole base is covered.
- On a medium heat melt the butter a pan and stir in the sugar.
- Once combined add the ground almonds, egg and almond extract and mix together.
- Pour the mix in to the pastry case and distribute the flaked almonds on top.
- Bake for 30-35 minutes. If you notice the almonds starting to brown loosely cover with foil to prevent them burning.
To decorate
- Sift icing sugar in to a bowl and stir in the cold water.
- Once mixed pour in to a piping bag with small nozzle and pipe the icing over the top of the tart, typically in a zig zag pattern.Leave to cool and enjoy 🙂
Notes:
Equipment needed:
8" loose bottomed flan tin
Mixing bowl
Small pan
Piping bag and nozzleAdapted from Mary Berry's Easy Bakewell Tart
8" loose bottomed flan tin
Mixing bowl
Small pan
Piping bag and nozzleAdapted from Mary Berry's Easy Bakewell Tart
