175g Plain Flour
A pinch of salt
2 tablespoons caster sugar
115g unsalted butter, chilled and diced
1 medium free-range or organic egg yolk
Mixed with 2 tablespoons raspberry jam
For the topping
60g unsalted butter, soft but not runny
60g caster sugar
1 medium free-range or organic egg
At room temperature
30g Self-raising Flour
¼ teaspoon baking powder
50g Ground Almonds
A few drops of almond essence
For the icing:
100g icing sugar, sived
1 teaspoon lemon juice
About a tablespoon cold water
Flaked almonds to decorate
A 22cm loose-based flan tin
A baking tray
To make the pastry by hand, sift the flour, salt and sugar into a mixing bowl. Add the diced butter and rub in with your fingers until the mixture looks like fine crumbs. Using a round-bladed knife, mix in the egg yolk mixture to make a firm dough. If the mixture seems dry and crumbly, stir in a little water a teaspoon at a time.
Wrap the dough in cling film and chill for 20 minutes. Roll out on a floured work surface to a circle about 28cm across, then use to line the flan tin. Prick the base with a fork, spread with the jam and chill while making the topping and heating the oven. Heat the oven to 180oC /350oF/gas 4.
Put the baking tray in to heat up.
Put the soft butter, sugar, egg, sieved flour and baking powder, ground almonds and almond essence into a mixing bowl. Beat well with a wooden spoon or an electric whisk until thoroughly combined. Spoon on top of the jam and spread evenly. Bake in the heated oven, on the hot baking tray, for 30 mins or until the pastry is a light golden brown and the filling is firm to the touch and golden. Remove from the oven, leave to cool, and then unmould.
Mix the icing sugar with the lemon juice and water to make a smooth, runny icing – if necessary add more water a teaspoon at a time. Spoon the icing into a greaseproof paper icing bag, or into a corner of a small plastic bag, and snip off the tip. Pipe the icing over the tart in a random or zigzag pattern.
Scatter with flaked almonds.
Cut, eat and indulge!!