Ingredients for the pastry
250 g plain flour
50 g icing sugar
125 g butter, straight from the fridge
1 large free range egg
Ingredients for the frangipane
75 g butter, at room temperature
75 g golden caster sugar
150 g ground almonds
1 medium free range egg
Other ingredients:
2 tablespoons of raspberry jam
a handful of flaked almonds
To make the frangipane:
Cream together the butter and sugar (I use a hand whisk) and then add the egg a little at a time, whisking after each addition. Stir in the almonds.
To make the pastry:
Sift flour and icing sugar and rub in the butter until breadcrumb like. Next add the beaten, large, free range egg, and mix initially with a fork, and then your hands until you have a dough.
Wrap the dough in cling film and chill in the fridge for 30 minutes. After 30 minutes, roll out the dough on a floured surface until approximately 0.5 cm thick.
Roll the pastry into a lightly greased, loose bottomed flan tin (20cm in diameter) and press into the sides firmly. Roll the edges of the tin to remove excess pastry - there should be enough for about 6 small jam tarts!
Prick the base with a fork then wrap in cling film and again chill for 30 minutes in the fridge.
In the mean time roll out the excess pastry and use round pastry cutter to make jam tarts. I put mine straight in to a greased shallow bun tin, and then chill for 30 mins before putting them in the oven.
Preheat oven to 180 C /350 F/gas 4.
When the tart base is fully chilled, remove cling film and and line with baking paper. Add baking beans and pop in to the oven to blind bake for 10-12 minutes. After this time, remove the beans and baking paper and bake for a further 5 minutes. If you can, make the frangipane whilst the tart is blind baking. Once blind baked, the pastry case can be filled with the frangipane and jam filling. Spread the jam over the base and then add the frangipane. Decorate with the flaked almonds and bake for 35 - 40 minutes at 180 C.
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