2 cups (200 g) 7 1/2 oz flour (All purpose)
1/2 cup (60 g) 2 oz ground almonds
1 whole egg + 1 egg yolk
1 pinch of salt
1 pinch of cinnamon
1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 kg (2 lb) raspberries
4 tablespoons redcurrant jelly
1/2 cup (60 g) 2 oz ground almonds
1 whole egg + 1 egg yolk
1 pinch of salt
1 pinch of cinnamon
1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 kg (2 lb) raspberries
4 tablespoons redcurrant jelly
method
1. Put the flour, cinnamon, sugar, and ground almonds into a bowl. Rub in the butter gently, make a well in the centre and add the egg and egg yolk, knead gently and shape into a ball, leave to rest for 1 hour before using.
2. Stew the raspberries in boiling water with sugar to taste. Do not overcook.
3. Roll out the pastry fairly thickly and line a flan tin; leave enough to make lattice strips for the top.
4. Spoon in the raspberries and decorate with the strips of pastry.
5. Bake in a pre-heated oven at 190°C, 375°F, mark 5 for 20 - 30 minutes.
6. When cool, glaze with melted redcurrant jelly.
2. Stew the raspberries in boiling water with sugar to taste. Do not overcook.
3. Roll out the pastry fairly thickly and line a flan tin; leave enough to make lattice strips for the top.
4. Spoon in the raspberries and decorate with the strips of pastry.
5. Bake in a pre-heated oven at 190°C, 375°F, mark 5 for 20 - 30 minutes.
6. When cool, glaze with melted redcurrant jelly.
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