MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry Tart w/Almond Pastry Categories: Pastry, Fruits, Dairy, Nuts Yield: 6 servings MMMMM---------------------------PASTRY-------------------------------- 200 g (7.1 oz) A-P flour 175 g (6.2 oz) ground almonds 175 g (6.2 oz) golden caster sugar 200 g (9.2 oz) cold butter: diced 1 Egg yolk MMMMM--------------------------FILLING------------------------------- 200 ml Tub crème fraîche 85 g (3 oz) golden caster sugar 1/2 ts Vanilla essence Juice & zest of 1/2 lemon Raspberries to cover pastry MMMMM---------------------------GLAZE-------------------------------- 5 tb Raspberry jam Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins. Heat oven to 190°C/375°F (fan 170°C/350°F) gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin. To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2 tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices. RECIPE FROM: https://www.bbcgoodfood.com Uncle Dirty Dave's Archives MMMMM