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Serves: 4 (20cm tart case)
Preparation time: 30 minutes
Cooking time: 45 minutes
To make the sweet pastry
To line the tart case
To make the tart filling
For the sweet pastry
Icing sugar 85gUnsalted butter 200g(softened)Egg yolks 1Vanilla extract ½ tspStrong flour 250gSalt a pinch
For the filling
Butter 200gSugar 200gBeaten eggs 4Baking powder 1 tspGround almonds 160gFlour 40gLemon (zest of) ½Raspberry jam 100gFlaked almonds 100g
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