ingredients
serves 4
4 oz (100 g) puff pastry
2 egg yolks
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter, melted
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz ground almonds
30 ml (2 level tbsp) raspberry jam
method
1. Roll out the pastry and use to line a deep 18 cm (7 inch) loose bottomed flan tin.
2. Beat the eggs and extra yolks together.
3. Add the butter, sugar and almonds, and mix well.
4. Spread the bottom of the pastry case with a layer of raspberry jam and pour on the egg mixture.
5. Bake in the oven at 200°C (400°F) mark 6 for 30 minutes.
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