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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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