Tuesday 3 April 2018

Almond and jam tart

almond jam tart
We always like to have a roast dinner on a Sunday. Usually if we have a pudding it will be a crumble with freshly picked fruit such as rhubarb, blackberries or raspberries or batches we have previously frozen. Crumbles are quick and easy to make so come in very handy. Occasionally when I have the time I like to make something different and this is one of our favourites.

Equipment: 2 bowls, 7in (18cm) flan dish, rolling pin


For the sweet pastry

1 Egg
2tsp (10ml) Icing sugar
4oz (115g) Plain flour
Pinch of salt
2½oz (65g) Cold unsalted butter
1tsp (5ml) Cold water


3tbsp (45ml) Raspberry jam
2½oz (65g) Soft spread
2½oz (65g) Caster sugar
4oz (115g) Ground almonds
2oz (55g) Semolina
1 Egg
Couple of drops of almond extract
1oz (28g) Flaked almonds


1. Mix the egg and caster sugar together and put to one side.
2. Sift the flour and salt into a large bowl.
3. Add the butter in small pieces and then rub them in with your fingertips.
4. Stir in the egg and sugar mix and add the water to bring it all together.
5. Wrap in cling film and chill for at least 30 minutes.
6. Pre-heat the oven to 190°C/Gas mark 5.
7. On a floured surface roll out the pastry so it is big enough to cover the bottom and sides of the flan dish.
8. Line the flan dish with the pastry, making sure to push the pastry into the sides.
9. Spread the base with the raspberry jam – it only needs a thin layer.
10. In a large bowl cream together the soft spread and sugar.
11. Add in the ground almonds, semolina and give it a stir.
12. Add the egg and almond extract and bring the mixture together in a thick paste.
13.Put on top of the jam in small spoonfuls. Gently spread it so the top is entirely covered.
14. Sprinkle across the flaked almonds,
15. Bake for 35 minutes.

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