Made with Love’s Seasonal Preserves & Clements eggs
· 175g/6oz plain flour · 75g/3oz butter
· 2-3 tbsp cold water
· 4 tbsp raspberry jam
· 150g/6oz butter · 150g/6oz caster sugar · 150g/6oz ground almonds · 1 egg, beaten · ½ tsp almond extract · 50g/2oz flaked almonds
· 100g/5oz icing sugar
· Water to mix
Pastry, measure the flour into a bowl and rub in until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Line the pastry case. Bake blind for about 15 minutes, and cook for a further five minutes to dry out the base.
For the filing, spread the base of the flan with raspberry jam.
Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
Bake for about 35 minutes, sift the icing sugar into a bowl. Stir in water and transfer to a piping bag.