A rich buttery short crust, filled with moist almond frangipane filling with a tart raspberry jam cutting in between the decedent layers will only bring you pleasure. Perfect for removing painful memories!
Ingredients
275g Organic Plain Flour
150g Unsalted Organic Butter
75g Golden Caster Sugar
1 Organic Egg + 1 extra Egg White
½ Lemon Zested
Frangipane
125g Organic Unsalted Butter
125g Golden Caster Sugar
2 Organic Eggs
150g Fairtrade ground Almonds
50g Organic plain Flour
1 Tablespoon Organic Milk
5 drops of Almond Extract
Raspberry Jam
150g Locally Sourced Raspberries
50g Caster Sugar
1 Tablespoon Lemon Juice
Instructions
Pastry
Sift the flour and cubed butter into a bowl, add a pinch of salt and rub into a crumb like texture.
Add the sugar, whole egg and lemon zest. mix all together and quickly knead into a flat circular form.
Wrap the pastry in clingfilm and place in the fridge. Chill for about 1 hour.
Jam
Place the rasperries, sugar and lemon juice into a pan and bring to a rolling simmer.
Simmer for aprox 10 minutes, stirring with a wooden spoon until the raspberries loose their shape.
Strain the mixture through a sieve into a glass bowl to remove the seeds.
Set the jam mixture to one side and allow to cool.
Pre heat oven to 180oc/ gas 4
Pastry Baking
Using a pre greased 22cm baking tin, Roll the pastry out onto a lightly floured surface.
Once the pastry is aprox 4mm thick, place inside the tin, trim the edges & prick the base with a fork
Using a piece of uneven baking paper, place on top of the tart and cover with baking beans
Blind bake for 15 mins, remove the beans and paper and bake for a further 5 mins.
Whilst hot brush the base with egg white and then allow to cool.
Frangipane mix
Beat the butter, sugar, Almond extract together.
Add the eggs and ground almonds in two parts to allow them to bind together. Sift in the flour. Mix thoroughly.
If the mixture is too thick and stiff, add a little milk and mix again.
Tart
Spoon the jam over the base. Spread evenly.
Spoon the frangipane mix on top and smooth with pallet knife.
Bake for 20 mins.
Whilst keeping the tart inside the oven, sprinkle some flaked almonds on top. Bake for a further 10 mins. Skewer check to ensure baked, bake a little longer if required.
Dust with icing sugar, serve slightly warm with a cuppa!
Recipe by Sustarian Living at https://www.sustarianliving.com/bad-times-bakewell-tart/