Almond and Raspberry Tart
A gorgeous French tart that can be topped with any fruit that you have in the garden.
6 oz (175 g) unbleached white flour
1 oz (30 g) icing sugar
½ teaspoon baking powder
4 oz (125 g) butter, or margarine, cut into cubes
1 egg, beaten
1 tablespoon (15 ml) cold water
1.Mix the dry ingredients together. Add the butter or margarine, and rub together with your fingertips until the mixture resembles breadcrumbs.
2.Add the beaten egg and the water and mix well. Press together into a ball and place in the fridge to chill for 20 – 30 minutes.
2½ oz (70 g) sugar
3½ oz (110 g) softened butter or margarine
1½ oz (45 g) powdered almonds
2 tablespoons water
3 tablespoons flour
Raspberry or blackcurrant jam (or jelly)
1 lb (500 g) fresh raspberries
1.In a small bowl, mix together the softened butter and the sugar. Cream well.
2.Add the powdered almonds, the water and the flour. Mix until smooth.
3.Grease a glass dish and place the pastry in it. Press flat with your fingers, so that the pastry covers the base and forms a crust around the edge. Pour in the almond paste and spread it evenly over the pastry. Place in an oven gas mark 5 (190°C, 350°F) for 30 minutes, or until golden brown.
4.Leave to cool on a wire rack.
5.Spread with jam and arrange the raspberries on top. Dust with icing sugar and serve.
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