For the pastry:
- 225 g/8 oz. /2 cups plain/all-purpose flour
- pinch salt
- 125 g/4 oz. / ½ cup (1 stick) butter, cut into pieces
- 50 g/2 oz./ ¼ cup caster/superfine sugar
- grated zest of ½ lemon
- 1 medium/large egg yolk
For the filling:
- 75 g/3 oz./ 2/3 stick butter
- 75 g/3 oz. /6 tbsps. caster/superfine sugar
- 75 g/3 oz./ ¾ cup ground almonds
- 2 medium/large eggs
- 225 g/8 oz./2 cups fresh or thawed raspberries
- 2 tbsps. flaked/slivered almonds
- icing/confectioners’ sugar, for dusting
Preheat the oven to 200°C/400°F/Gas Mark 6, 15 minutes before cooking. Blend the flour, salt and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar and lemon zest and blend again for 1 minute.
Mix the egg yolk with 2 tablespoons cold water and add to the mixture. Blend until the mixture starts to come together, adding a little more water if necessary, then tip out onto a lightly floured surface. Knead until smooth, wrap in plastic wrap and chill in the refrigerator for 30 minutes. Roll the dough out thinly on a lightly floured surface and use to line a 23 cm/9 inch. fluted tin/tart pan. Chill in the refrigerator for 10 minutes.
Line the pastry case/shell with greaseproof/wax paper and baking beans/pie weights. Bake for 10 minutes, then remove the paper and baking beans and return to the oven for a further 10-12 minutes until cooked. Allow to cool slightly, then reduce the oven temperature to 190°C/375°F/Gas Mark 5.
Blend together the butter, sugar, ground almonds and eggs until smooth. Spread the raspberries over the base of the pastry, then cover with the almond mixture. Bake for 15 minutes.
Remove from the oven. Sprinkle with the flaked or slivered almonds and dust generously with icing/confectioners· sugar. Bake for a further 15-20 minutes until firm and golden brown.
Leave to cool, then serve.
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