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 creme fraiche
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 190ºC/375ºF (fan 170ºC/350ºF) 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
2tbsp 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

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