For the pastry
125g plain flour
75g unsalted butter , cold and
diced
25g caster sugar
1 egg yolk
1 egg white
For the filling
2 heaped tbsp raspberry jam
150g unsalted butter , at room
temperature
150g caster sugar
3 eggs , beaten
egg yolk
150g ground almonds
lemon , zested
1 tsp almond extract
1 tbsp flaked almonds
To make the pastry, tip the flour,
butter and sugar into a food
processor with a pinch of salt. Whizz
until the mixture resembles breadcrumbs.
Add the egg yolk and 1 tsp of cold water and pulse until the dough comes
together.
Flatten into a disc, cover with
clingfilm and chill for no more than 1 hour.
Roll out the pastry on a lightly
floured surface to about 3mm thickness. Line a 25cm fluted tart
tin, prick the base with a fork and chill for 20 minutes.
Heat the oven to 180C/fan 160C/gas
4. Line the pastry case with baking
parchment and fill with baking beans. Cook for about 20 minutes until the
pastry is a pale golden colour.
Take out the beans, brush the inside
of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
Spread the jam in an even layer over
the base of the pastry case. Cream together the butter and caster sugar.
Gradually add the beaten eggs and egg
yolk. Add the almond extract and fold in
the ground almonds and lemon zest. Carefully spoon the mixture over the jam and
spread level.
Bake for 20 minutes. Scatter with the
flaked almonds and continue to cook for a further 15-20 minutes until golden
and set.
Cool to room temperature & dust
with icing sugar before enjoying.
** The original recipe called for a 20cm tin & no almond extract, these are changes I made after reading various reviews**
