225 g (8 oz) shortcrust pastry
Filling:
3 tbsp raspberry jam
25 g (1 oz) ground almonds
75 g (3 oz) butter, cut into small pieces
275 g (10 oz) almond paste or marzipan, cut into small pieces
2 eggs
25 g (1 oz) ground almonds
75 g (3 oz) butter, cut into small pieces
275 g (10 oz) almond paste or marzipan, cut into small pieces
2 eggs
Topping:
50 g (2 oz) icing sugar
5 cherries, halved OR 5 qlace cherries
5 cherries, halved OR 5 qlace cherries
method
1. Preheat the oven 200°C/400°F/gas 6. Grease a 20 cm (8 in) fluted flan ring and line with pastry. Prick the base.
2. Spread jam over pastry base.
3. Put ground almonds, almond paste or marzipan, butter and eggs in a food processor and blend.
4. Add mixture to pastry case and bake for 25 - 30 mins until golden and firm to touch.
5. Leave tart to cool before removing from flan ring. Chill for 1/2 hour until firm.
6. Mix icing sugar with 1 - 2 tsp warm water to make a thin icing. Spread over top of the tart. Decorate with cherries and leave for about 1 hour until icing has set.
If you want to make your own pastry for this, use 100 g (4 oz) plain flour and 50 g (2 oz) margarine.
2. Spread jam over pastry base.
3. Put ground almonds, almond paste or marzipan, butter and eggs in a food processor and blend.
4. Add mixture to pastry case and bake for 25 - 30 mins until golden and firm to touch.
5. Leave tart to cool before removing from flan ring. Chill for 1/2 hour until firm.
6. Mix icing sugar with 1 - 2 tsp warm water to make a thin icing. Spread over top of the tart. Decorate with cherries and leave for about 1 hour until icing has set.
If you want to make your own pastry for this, use 100 g (4 oz) plain flour and 50 g (2 oz) margarine.
serving amount
serves 6
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