175 g (6 oz) shortcrust potato pastry
3 tbsp sieved raspberry jam
1 tbsp lemon juice
3/4 stick (6 Tbsp) 75 g butter
150 g (5 oz) potatoes, cooked
2 medium eggs, beaten
1/2 cup (50 g) 2 oz ground almonds
3 tbsp sieved raspberry jam
1 tbsp lemon juice
3/4 stick (6 Tbsp) 75 g butter
150 g (5 oz) potatoes, cooked
2 medium eggs, beaten
1/2 cup (50 g) 2 oz ground almonds
method
1. Grease a 20 cm (8 in) flan dish and line with the potato pastry saving the trimmings.
2. Spread the jam evenly over the pastry and sprinkle the lemon juice over the jam.
3. Cream the butter and sugar until light and fluffy.
4. Pass the cooked potato through a sieve or ricer.
5. Combine the butter, sugar, eggs, potatoes, and ground almonds and mix thoroughly.
6. Turn into potato case and use the trimmings of pastry to make a lattice pattern on top.
7. Bake in the oven Gas mark 7, 425°F (220°C) for 15 minutes.
8. Reduce heat to Gas mark 4, 350°F (180°C) and bake until the filling is firm, about 25 minutes.
9. Serve hot or cold.
2. Spread the jam evenly over the pastry and sprinkle the lemon juice over the jam.
3. Cream the butter and sugar until light and fluffy.
4. Pass the cooked potato through a sieve or ricer.
5. Combine the butter, sugar, eggs, potatoes, and ground almonds and mix thoroughly.
6. Turn into potato case and use the trimmings of pastry to make a lattice pattern on top.
7. Bake in the oven Gas mark 7, 425°F (220°C) for 15 minutes.
8. Reduce heat to Gas mark 4, 350°F (180°C) and bake until the filling is firm, about 25 minutes.
9. Serve hot or cold.
serving amount
serves 6.
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