Recipe Details
Preparation Time
45 mins
Cooking Time
1 hour 15 mins
Ingredients
- 250g plain flour
- ¼ tsp fine sea salt
- 2 tbsp icing sugar
- 140g cold butter, cubed
- 2 egg yolks, beaten
- 50g ground almonds
- 100g caster sugar
- 150g flaked almonds
Method
- Heat the oven to 200C/180C fan/gas 6.
- Combine flour, salt and icing sugar in a food processor. Blitz until combined.
- Add cold butter and pulse in short bursts until it's the texture of fine breadcrumbs.
- Mix 4 tbsp cold water with beaten eggs and drizzle into the mixture. Pulse to combine.
- Tip out crumbly mixture onto a work surface, form into a puck and cover. Chill for 30 mins.
- Roll pastry on a lightly floured surface to around 25cm thick. Line a 20cm fluted tart tin with pastry.
- Add a large disc of baking parchment big enough to cover the edges and some baking beans to weigh it down.
- Bake for 15 mins, then remove parchment and beans and bake for a further 7-10 mins or until evenly cooked.
- Trim off any overhanging pastry with a serrated knife.
- For the filling, beat softened butter and caster sugar until combined.
- Add ground almonds, almond extract and eggs. Beat for a further minute.
- Spread jam over the pastry, then top with almond filling.
- Scatter flaked almonds over the top. Bake for 25-30 mins until golden and firm.
- Leave to cool in the tin or eat warm at this stage.
- Mix icing sugar and 1-2 tsp water to create a glaze. Drizzle over the tart.
- Slice and serve with cream or custard, if desired.
