• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Can be made with these products:

Serves: 4 (25cm tart case)

Preparation time: 30 - 40 minutes

Cooking time: 45 minutes

Difficulty: Level 2

Method

To make the sweet pastry:

  1. Attach the knife blade to the food processor.  If you are using a Chef, Major or kMix, attach the creaming beater.
  2. Add the butter, salt, vanilla extract and sugar; process until just soft in the food processor.  If using a Chef, Major or kMix, turn to speed 4 and combine until soft and light.
  3. For the Food Processor, add the egg yolks and flour, process to form a paste. If your dough is a little dry and crumbly, add a teaspoon of milk and pulse.  In the Chef, Major or kMix, turn the speed down and add the egg yolks slowly. Then add the flour, process to form a paste. If your dough is a little dry and crumbly, add a teaspoon of milk and continue to mix.
  4. Wrap in cling-film and place in the refrigerator for 20 minutes.

To line the tart case:

  1. Line the tart case with the dough, if your tart case isn’t non stick, brush a little melted butter over the inner surface then scatter a little flour over that.
  2. Roll out the pastry to 3 to 5mm thick, then place the dough into the tart case.

To make the tart filling:

  1. Attach the knife blade to the food processor add all the ingredients (except the jam) and process until combined. 
  2. If using the Chef, Major or kMix attach the creaming beater.  Add the sugar and the butter and turn the speed to 4 and process until the mixture is light and fluffy. Turn the speed down and slowly add the flour and almonds.
  3. Spread the jam over the base of the tart case.
  4. Spread the tart filling over the top of the jam.
  5. Sprinkle with the flaked almonds.
  6. Bake at 180°C / Fan 160°C / Gas 4 for 20 to 25 minutes or until well risen and golden.
  7. Leave to cool at room temperature.

Ingredients

Ingredients for sweet pastry:

85g icing sugar

200g unsalted butter (softened)

1 egg yolk

1/2 tsp of vanilla extract

250g strong flour

1 pinch of salt

 

For filling:

200g butter

200g sugar

4 beaten eggs

1 tsp baking powder

160g ground almonds

40g flour

Lemon zest from 1/2 a lemon

100g raspberry jam

100g flaked almonds

Post a review

Star Ratings