Almond and jam tart

We always like to have a roast dinner on a Sunday. Usually if we have a pudding it will be a crumble with freshly picked fruit such as rhubarb, blackberries or raspberries or batches we have previously frozen. Crumbles are quick and easy to make so come in very handy. Occasionally when I have the time I like to make something different and this is one of our favourites.

Equipment: 2 bowls, 7in (18cm) flan dish, rolling pin

Ingredients

For the sweet pastry

1 Egg

2tsp (10ml) Icing sugar

4oz (115g) Plain flour

Pinch of salt

2½oz (65g) Cold unsalted butter

1tsp (5ml) Cold water

Filling

3tbsp (45ml) Raspberry jam

2½oz (65g) Soft spread

2½oz (65g) Caster sugar

4oz (115g) Ground almonds

2oz (55g) Semolina

1 Egg

Couple of drops of almond extract

1oz (28g) Flaked almonds

Method

1. Mix the egg and caster sugar together and put to one side.

2. Sift the flour and salt into a large bowl.

3. Add the butter in small pieces and then rub them in with your fingertips.

4. Stir in the egg and sugar mix and add the water to bring it all together.

5. Wrap in cling film and chill for at least 30 minutes.

6. Pre-heat the oven to 190°C/Gas mark 5.

7. On a floured surface roll out the pastry so it is big enough to cover the bottom and sides of the flan dish.

8. Line the flan dish with the pastry, making sure to push the pastry into the sides.

9. Spread the base with the raspberry jam – it only needs a thin layer.

10. In a large bowl cream together the soft spread and sugar.

11. Add in the ground almonds, semolina and give it a stir.

12. Add the egg and almond extract and bring the mixture together in a thick paste.

13.Put on top of the jam in small spoonfuls. Gently spread it so the top is entirely covered.

14. Sprinkle across the flaked almonds,

15. Bake for 35 minutes.