Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
- For the Pastry
- 6 oz/150g all purpose/plain flour (see tip below)
- pinch of salt
- 3oz/ 80g butter, cubed or an equal mix of butter and lard
- 2-3 tbsp cold water
- For the Filling
- 2 tbsp raspberry jam
- 1 1/2 sticks/ 150g butter
- 3/4 cup/ 150g super fine / caster sugar
- 3 medium eggs plus 1 yolk,, beaten
- 1 1/2 cups/ 150g ground almonds
- Zest of 1 medium lemon
- 2 tbsp flaked almonds
- 1 egg white, lightly beaten
- Heat the oven 325F/170C/Gas 3
- Place the flour, butter and salt into a large clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
- Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
- Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool.
- Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest.
- Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.
- Leave to cool and serve with custard sauce or cream.
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
Tip: Use equal quantities of all-purpose flour and cake flour for a lighter pastry.
More Tips for Successful Shortcrust Pastry.
Not sure how much pastry to use - use the pastry calculator. Note About Reviews From Guide, Elaine Lemm
Despite comments in the reviews below, the cake mixture filling does not need flour, the ground almonds are the 'flour'. The almonds should be finely ground, as a flour would be, or the mixture could be greasy when cooked. To GowiththeFlow. Am sorry your tart didn't turn out. The pastry is cooked at gas 3 in my recipe as this is the best temperature to partially cook the pastry without it then burning when it is cooked again with the filling. As I don't know how thick you rolled your pastry am unable to comment further except this is long-used recipe which is a family favourite. For further clarification, perhaps watch the video which accompanies this recipe. Bakewell Tart Video.