Recipe by McCarthy
Taken from 'Baking and Desserts' cook book - Tasty Tip; This tart is delicious when served with spoonfuls of thick greek yoghurt or traditional vanilla ice cream. It is not essential to use raspberry jam in this recipe. If there is none in the store cupboard use any seedless jam available. Blackcurrant jam would work particularly well.
- 175 g plain flour
- 1 pinch salt
- 60 g butter, cut into small pieces
- 50 g lard, cut into small pieces (white vegetable fat)
- 2 small egg yolks, beaten
- 125 g butter, melted
- 125 g caster sugar
- 125 g almonds, ground
- 2 large eggs, beaten
- 3 drops almond essence
- 2 tablespoons seedless raspberry jam
- 125 g icing sugar, sifted
- 6 teaspoons lemon juice, fresh
- 25 g almonds, toasted (flaked)
Directions See How It's Made
- Preheat the oven to 200C/400F/Gas 6. Place the flour and salt in a bowl, rub in the 50g butter and vegetable fat until the mixture resembles breadcrumbs. Alternatively, blend quickly, in short bursts in a food processor.
- Add the 2 egg yolks and sufficient water to make a soft, pliable dough. Knead lightly on a floured board the chill in the refrigerator for about 30 minutes. Roll out the pastry and use to line a 23 cm loose-bottomed flan tin.
- For the filling, mix together the 125 g melted butter, caster sugar, almonds and 2 beaten eggs and add a few drops of almond essence. spread the base of the pastry case with the raspberry jam and spoon over the egg mixture.
- Bake in the preheated oven for about 30 minutes or until the filling is firm and golden brown. Remove from the oven and allow to cool completely.
- When the tart is cold make the icing by mixing together the icing sugar and lemon juice, a little at a time, until the icing is smooth and of a spreadable consistency.
- Spread the icing over the tart, leave to set for 2-3 minutes and sprinkle with the flaked almonds. Chill in the refrigerator for about 10 minutes and serve.