For the crust pie you will need (for a 20cm tin):
- 150 gr all purpose flour
- 85 gr unsalted butter
- pinch of salt
- cold water (start with one TBS and see whether you need more)
Sieve the flour into a blender (or a bowl if you prefer to work by hand), add the butter
and blitz at full speed for 15/20 seconds, we are aiming at a sand like mixture (no lumps allowed !)
Add now a tablespoon of water (15cc)
Blitz until you obtain a well mixed dough (add extra water, carefully, half tsp per time)
Remove the dough from mixer, wrap in film and leave in the fridge for about 30 minutes.
On a sheet of SILPAT, or alternatively flour your table, using a rolling-pin, roll to a 20 cm round.
Line with baking paper a tart case,place the rolled out dough and place in a freezer for 15 minutes or regular fridge for an hour.
Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or pie weights. Bake the tart case blind in the oven for 15-20 minutes.
Remove from oven, lower the temperature to 150’C, remove weights and paper and brush the tart with a slightly beaten egg white, return to oven and bake for further 5 minutes, in the meantime prepare the filling; you will need:
- 150 gr unsalted butter
- 150 gr caster sugar
- 150 gr ground almonds
- 3 whole eggs and 1 egg yolk
- 2 1/2 TBS raspberry jam
- 2 TBS almond flakes
Blitz the sugar and butter until creamy and fluffy, add the ground almond and then one egg at the time, reserve.
Remove the tart from the oven, place the jam and then top with the filling; return to the oven for 20 minutes. Remove from the oven, sprinkle with almonds flakes and return to the oven for further 20 minutes, or until golden brown.
Serve warm with custard, or cold with whipped cream.