When the tart has cooled, spoon the icing on top, spreading evenly. Spoon the icing into a small piping bag fitted with a No. Place 3 tablespoons of the icing in a separate bowl and add the pink food colouring gel to make a raspberry-coloured icing. Stir in the almond extract and cold water to make a smooth, fairly thick icing. Reduce the oven temperature to 180☌/160☌ fan/350☏/Gas 4 and bake for 25–35 minutes, until golden and a skewer inserted in the centre comes out clean. Remove from the oven and leave on a wire rack to cool.įor the icing, sift the icing sugar into a bowl.
Turn out into a baking tray approx 235 x 300 x 60mm and push the mixture into the base of the tray to form. Spoon the mixture into the pastry case and level out with a palette knife. Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball. Add the ground almonds, egg and almond extract and mix together. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.įor the filling, spread the base of the flan with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Line the pastry case with non-stick baking paper and fill with baking beans. Leave in the fridge to chill for 30 minutes. Roll out the dough on a lightly floured work surface and use to line a 23cm fluted flan tin. Add the egg and water, mixing to form a soft dough. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Remove from the heat and carefully pour into a shallow container. Increase the heat and boil for 4 minutes. Trim the top edge and crimp to make it look neat if you wish.
Grease and line a 20 cm/8-inch deep tart tin with the pastry. Add the sugar and bring to the boil over a low heat until the sugar has melted. On a lightly floured board, roll out the pastry to about 5 mm/1/4-inch thick. Piping bag fitted with small plain nozzleįor the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher.
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