Ingredients (makes 1 Tart)

• 225g Plain flour (for pastry)
• 150g Unsalted butter, chilled and chopped (for pastry)
• 2 Tbsp Pure icing sugar
• 1 Egg yolk
• 1 Tbsp Chilled water
• 100g Unsalted butter (for filling)
• 100g Caster sugar
• 2 Large eggs
• 50g Plain flour (for filling)
• 75g Ground almonds
• A couple of drops of Almond extract
• 8 - 10 tsp Anathoth Farm Raspberry Jam

Method

1. MAKE THE PASTRY - add flour, butter and icing sugar in a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the freezer for 30 minutes to rest.
2. Turn the pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 3mm-thick rectangle. Line a round or rectangle fluted tart tin, with removable base, with the pastry. Trim any excess. Prick the base with a fork. Place in freezer for 30 minutes to rest.
3. Preheat oven to 200°C (180°C fan-forced). Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Cook for a further 7 minutes or until golden. Turn oven down to 180°C (160°C fan-forced).
4. FOR THE FRANGIPANE FILLING, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract.
5. Spread frangipane filling over the base of the pastry case and add teaspoons of Anathoth Farm Raspberry Jam over.
6. Bake for 20-25 minutes, or until filling is golden.