Ingredients
| 250 g | pastry |
| 250 g | raspberries (approx.) |
| ½ jar | raspberry jam |
| 150 g | butter |
| 150 g | sugar |
| 50 g | plain flour |
| 150 g | ground almonds |
| 3 | large eggs, beaten |
| almond essence (a few drops) | |
| 3 tsp | apricot jam (for glazing) |
Method
- Preheat oven 200C.
- Roll out pastry and line a 30cm flan dish. Prick base and bake blind for 20min.
(Works well in my 25 cm 1/2" tin with a little bit left for half a dozen jam tarts.) Allow to cool. - Spread raspberry jam over base. Arrange about 2/3 of raspberries over base.
- Reduce oven heat to 180C.
- Make filling - Cream the butter and sugar together then mix in flour, almonds, eggs and almond essence. Beat well.
- Spread frangipane mixture over raspberries on base.
- Arrange the rest of raspberries over the frangipane and press in lightly.
- Bake for about 30 to 35 minutes until risen, golden and set.
- Mix apricot jam with a little boiling water and brush over tart.