Wednesday, 10 November 2010
500g sweet shortcrust pastry
3 tbsp icing sugar, plus extra for dusting175g butter, softened
4 free-range eggs
175g ground almonds
300g raspberry jam
Roll the pastry out onto a lightly dusted work surface to ¼" thick.
Line a 23cm/9in, deep-sided tart tin with the pastry, pressing the pastry into the edges of the tin. Prick the base all over with a fork.
Beat the butter and sugar together in a bowl until pale and fluffy.
Break in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture.
Fold in the ground almonds until well combined.
When the pastry case has cooled, spread the raspberry jam in an even layer all over the bottom of the tart.
Spoon in the almond mixture and smooth the surface with a palette knife.
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