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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
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
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
Lovely recipe. Was a little dubious how it would turn out using icing sugar as a castor substitute but it really worked.
I used 150g instead of 160g ground almonds because they came as a bag of 150g in morrisons. But i did add a little almond extract to the add to make it extra almondy. I also added chopped glace cherries in and used morello cherry jam instead of raspberry
take note. On the filling it says to add all ingredients except the jam. It fails to mention do not add flaked almonds. They are for the topping so not to be added also.
I've tweaked the recipe a little in baking the pastry blind and adding water as the result is a bit crumbly although moorish. I will use a 10" flan tin in future as 9" resulted in interesting spongy almond overflow - delicious but... and I needed to cook the tart longer . The result received high praise however
Was okay but it took almost an hour to cook despite not even using all the mix in the pan! It was also a bit on the oily side. Good flavour... Although I did use brown sugar and added almond extract.
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