We’ve
all been in that situation before where you’re going to a friend’s for dinner
and you promise to bring a pud but the evening comes around and you completely
forget. Fear not, I have the perfect recipe for you which has saved me on many
an occasion. It’s become a bit of a party piece with many asking for the recipe
after, so I thought I’d share it with you all so you’re prepared next time you
promise sweet goods.
The
recipe is so simple and you’re likely going to have the ingredients in your
pantry already. The only other addition is some fresh raspberries. You could
make the tart base from hand or use pre-made pastry however I like to keep my
life as simple as possible so use a pre-made case; still delicious and shaves
off an extra 30 minutes of time!
Ingredients:
1 short crust pastry base
100g butter
100g caster sugar
2 eggs
100g ground almonds
10g plain flour
1tsp vanilla paste/extract
Fresh raspberries
Handful of flaked almonds
Start by smearing your jam of choice on the
base. I used raspberry this time around but have also used lemon curd which is delicious
and adds another dimension to the tart.
Next you need to combine the sugar and
butter, adding in your teaspoon of vanilla pasta and eggs. Finally fold in your
ground almonds and flour until thick all mixed together. Pour into the pastry
case.
Poke in your fresh raspberries.
And finally top with flakes almonds.
Bake
for 20-25 minutes at 180 degrees until golden brown. If the tart still wobbles
in the middle give it another 5 minutes until a little firmer. I think the tart
is best served cold and with a side of crème fraiche though if you can’t wait,
served warm and with an espresso is just as nice!
A perfect summer pudding which is guaranteed to impress.
Bon appetit!
L.