Tea and Tart
Hi, I've popped a great and easy cook recipe with this month's newsletter. For those of you who haven't signed up to my blog, you can keep track on recipes and updated regular blog feeds on our chocolate website www.thechocolatetherapist.co.uk This is a really simple but fabulous tart, great served cold with a good cuppa of tea.
Ingredients
Prep time 30-40mins
Cook time 30-55mins (depending on oven)
To make pastry
225gm p.flour
150gm chopped butter
75gm caster or icing sugar
1 whole egg
1egg yolk
Flour (for dusting)
If you're lucky to have a food processor - add flour, sugar & chopped butter, pulse until breadcrumbs then add egg and yolk. Again quickly pulse until all mixed in and then remove from bowl onto floured work surface gently need and place in cling film, chill for half hour.
130gm ground almonds
100gm soft butter
100gm light muscovado brown sugar (although caster will also work!)
1 whole egg beaten
Yolk of one egg with dash of milk for brushing later
Few drops of almond extract (not essence)
1-2tbsp flaked almonds
3-5 tbsp raspberry jam
Baking tray approx. 12in by 10in minimum
Method
Pre heat oven 200/400 gas 6
Remove pastry from fridge and leave to one side.
Into a mixing bowl or food processor blend the ground almonds, sugar, butter, almond extract and whole egg until well mixed to form a thick paste.
Dust your work top with flour and roll pastry to 5 mm so that it will fill the tray while overlapping the sides (as this will fold back over the top). Spoon the jam all around the base of the tray and then fill to the top with the almond mixture.
Tap the tray on the work surface to even the top and remove air bubbles then fold the sides of the overlapping pastry back over the top. They will not come together in the middle of the tart but will give it a rustic look. Sprinkle a little caster sugar along with the flaked almonds, Brush the folded flaps of pastry with the egg wash and bake for 35 minutes or until firm in the middle and golden brown.
Leave to cool and enjoy!
