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Serves 8
Ingredients
- 1 pack ready rolled shortcrust pastry
- 3 tablespoons seedless raspberry jam
- 170g ground almonds
- 170g caster sugar
- 170g soft butter or dairy free alternative
- 1 tsp Almond essence
- 3 eggs
- Flaked almonds – small handful
Equipment
23cm fluted tart tin
- Leave the pastry to come up to room temperature – around 30 min
- Line the tin with pastry and trim off the edges
- Add the jam and spread in a single layer on the bottom of the pastry
- Mix together the ground almonds, caster sugar, butter, almond essence and eggs
- Pour the batter onto the jam and spread evenly
- Scatter over the flaked almonds
- Pop in the fridge for 30 min or up to 4 hours
- Set the right hand oven to the Duo function at 170°, bake for 50 minutes
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.
