(As demonstrated by Jenny Bristow at St Moluas’ Autumn Evening)
Using Clements eggs & Made with Love’s Seasonal Preserves
175g/6oz plain flour
2-3 tbsp cold water
4 tbsp raspberry jam
150g/6oz caster sugar
150g/6oz ground almonds
1 egg, beaten
½ tsp almond extract
50g/2oz flaked almonds
Icing (if desired)
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.