INGREDIENTS
PASTRY
- 175 g / 6 oz plain flour
- 125 g / 4 1/2 oz butter
- 25 g / 1 oz caster sugar
- 1 egg yolk
- about 1 tbsp cold water
FILLING
- 115 g / 4 oz unsalted butter
- 115 g / 4 oz caster sugar
- 115 g / 4 oz ground almonds
- 3 eggs, beaten
- 1/2 tsp almond extract
- 4 tbsp raspberry jam
- 2 tbsp flaked almonds
INSTRUCTION
For the pastry, sift the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then mix the egg yolk with the water and stir in to make a firm dough, adding a little more water if necessary. Wrap in clingfilm and chill in the refrigerator for about 15 minutes, until firm enough to roll out.
Preheat the oven to 200’C / 400’F / Gas Mark 6. Roll out the dough and use to line a 23-cm / 9-inch square tart tin or shallow cake tin. Prick the base and chill for 15 minutes.
Meanwhile, cream together the butter and sugar until pale and fluffy, then beat in the ground almonds, eggs and almond extract.
Spread the jam over the pastry base, then top with the almond mixture, spreading evenly. Sprinkle with the flaked almonds.
Bake in the preheated oven for 10 minutes, then reduce the heat to 180’C /350’F / Gas Mark 4 and bake for a further 25-30 minutes, or until the filling is golden brown and firm to the touch. Leave to cool in the tin, then cut into bars
Making & Baking 