- 500g pack sweet shortcrust pastry
- a little flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 100g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g caster sugar
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 large egg
- ½ tsp almond extract
- 50g fresh white breadcrumb
- 100g ground almond
- 140g raspberry jam
For the topping
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Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
Heat oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
Take the tart case from the fridge, line with baking parchment and baking beans (see step-by-step) and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy (see steps). Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.
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Step 1Roll out the pastry
Roll out pastry on a lightly floured surface, to about 5mm thick. Roll and turn, adding a little more flour if you need to, until the pastry is about 5cm wider than the base and sides of your tart tin.
Step 2Unroll the pastry over the tin
Placing the rolling pin near the top of the pastry, carefully roll the pastry towards you over the rolling pin so you can lift it up. Then very gently unroll the pastry over the tin.
Step 3Fit into the corners
Ease the pastry down into the corners of the tin. Then turn the tin with one hand and press the pastry with the other hand, so you push the pastry into the fluted sides as you turn.
Step 4Trim before baking
To trim before baking, firmly roll your rolling pin over the top of the tart tin, to trim off the overhanging pastry and neaten the edges. Chill for a minimum of 1 hr or 30 mins in the freezer.
Step 5Prick the base
Lightly prick all over the base of the case with a fork to stop the pastry puffing up as it cooks.
Step 6Add baking parchment to base
Cut out a circle of baking parchment, 5cm larger than your tin. Scrunch the paper in your hands to make it more malleable, then place the parchment in the tart tin, pressing it down gently to line it.
Step 7Fill with baking beans
Fill the lined pastry case with baking beans or uncooked rice, pushing the beans up the sides to stop the sides from collapsing. You are now ready to blind-bake the pastry case.
Step 8Bake the pastry
Bake the pastry case following your recipe, until the pastry underneath the paper is beginning to look sandy and cooked enough so that the sides are ‘set’. Carefully remove the beans and paper.
Step 9Return to the oven
Return the pastry case to the oven and bake for about 10 mins more, until the pastry is golden and biscuity. Remove from the oven and cool before filling, or use straight away following your recipe.