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Almond Tart

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Prep: 20 minutes Cook: 30 minutes

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18 Mini Slices

Use Sweet Shortcrust Pastry Recipe (or ready made) to line a 9" Square Tin Makes 18 Deep Filled Mini Fingers

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  • 4 tbsp Seedless Raspberry Jam
  • 100g Semolina
  • 100g Ground Almonds
  • 250g Caster Sugar
  • 2 Eggs - beaten
  • 1 tsp Almond Essence
  • 150g Margarine - melted
  • 40g Flaked Almonds

Sweet Shortcrust Pastry

  • 225g / 8 oz plain flour
  • 110g / 4 oz butter
  • 80g / 3 oz sugar (i used icing sugar)
  • 1 large egg


  1. Preheat oven to 170 degrees C.

  2. Put 2 strips of baking paper across tin to make lifting pie out easier.

  3. Line tin with rolled out pastry.

  4. Spread Jam over pastry base.

  5. Mix together filling ingredients except flaked almonds.

  6. Pour filling over jam and sprinkle with flaked almonds

  7. Bake for approx. 30 minutes until golden brown. Allow to cool in tin before removing.

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