Almond Tart
Ingredients
- 6 oz shortcrust potato pastry
- 3 tbsp sieved raspberry jam
- 1 tbsp lemon juice
- 6 Tbsp butter
- 5 oz potatoes cooked
- 2 medium eggs beaten
- 2 oz ground almonds
Instructions
- Grease a 20 cm (8 in) flan dish and line with the potato pastry saving the trimmings.
- Spread the jam evenly over the pastry and sprinkle the lemon juice over the jam.
- Cream the butter and sugar until light and fluffy.
- Pass the cooked potato through a sieve or ricer.
- Combine the butter, sugar, eggs, potatoes, and ground almonds and mix thoroughly.
- Turn into potato case and use the trimmings of pastry to make a lattice pattern on top.
- Bake in the oven Gas mark 7, 425°F (220°C) for 15 minutes.
- Reduce heat to Gas mark 4, 350°F (180°C) and bake until the filling is firm, about 25 minutes.
- Serve hot or cold.
Calories: 306 kcal
Carbohydrates: 28 g
Protein: 6 g
Fat: 19g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 85 mg
Sodium: 262 mg
Potassium: 154 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 430 IU
Vitamin C: 7 mg
Calcium: 40 mg
Iron: 2 mg