Ingredients
For the pastry
300g plain flour, 125g cold unsalted butter, 30g sugar, 2 eggs, 2 tbsp milk
For the filling
225g unsalted butter, 225g caster sugar, 225g ground almonds, 3 eggs, zest of 1 lemon, 50g plain flour, 1 jar raspberry jam, flaked almonds, for sprinkling
Method
For the pastry, place flour, butter and sugar into a food processor and pulse. Add eggs, one at a time and mix until mixture comes together. Add milk if too dry. Wrap in cling film and chill for 20 minutes.
Then roll out and line a baking tin with pastry. Place in fridge for 30 minutes more.
Preheat oven to 200C. Line chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until golden-brown.
Remove paper and beans and brush pastry with remaining beaten egg. Return to oven for a further five minutes. Remove and turn temperature down to 180C.
For the filling, beat butter and sugar together until pale and fluffy. Mix in ground almonds, then crack in eggs, beating well between each addition until smooth and creamy. Fold in lemon zest and flour.
Spread raspberry jam across base of pastry and dollop filling all over. Sprinkle with flaked almonds.
Bake for 20 minutes, or until the filling is set and golden-brown.
