Serves: 4 (20cm tart case)
Preparation time: 30 minutes
Cooking time: 45 minutes
Method
To make the sweet pastry
- Attach the knife blade to the food processor.
- Add the butter, salt, vanilla extract and sugar; process until just soft.
- Add the egg yolks and flour, process to form a paste.
- Wrap in cling-film and place in the refrigerator for 20 minutes.
To line the tart case
- To line the tart case, if your tart case isn’t non stick, brush a little melted butter over the inner surface then scatter a little flour over that.
- Roll out the pastry to 3 to 5mm thick, then place the dough into the tart case.
To make the tart filling
- Attach the knife blade to the food processor.
- Add all the ingredients (except the jam) and process until combined.
- Spread the jam over the base of the tart case.
- Spread the tart filling over the top of the jam.
- Sprinkle with the flaked almonds.
- Bake at 180°C for 20 to 25 minutes or until well risen and golden.
- Leave to cool at room temperature.