| Prep Time | 90 minutes |
| Cook Time | 60 minutes |
| Servings |
slices
|
Ingredients
For the jam
- 200 g Raspberries
- 200 g Jam sugar
For the pastry
- 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
- 150 g butter chilled
- 25 g Icing sugar
- 1 large Egg beaten
For the filling
- 150 g butter
- 150 g Ground almonds
- 150 g Caster sugar
- 1 large Egg beaten
- 1 tsp Almond extract
For the icing
- 300 g Icing sugar
- 1 tsp Almond extract
- 1 tsp Pink food colouring
Ingredients
For the jam
For the pastry
For the filling
For the icing
|
|
Instructions
For the jam
- Put the raspberries in a saucepan and bash them with a masher. Add the sugar and bring to the boil for 4 minutes. Leave to cool.
For the pastry
- Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 1-2 tablespoons cold water, mixing to form soft dough.
- Roll out the dough between two sheets of cling film. This really helps when handling gluten free pastry - and will stop it tearing! Line your fluted flan tin and chill for 30 minutes.
- Preheat the oven to 200 degrees. Blind bake the pastry case for 15 minutes (using baking beans), then for another 5 minutes with no baking beans.
Fill the base
- Spread a thin layer of jam over the base.
- Cream the butter and sugar add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case.
- Bake for 35 minutes at 180 degrees.
- When cooled, cover with the white icing. Pipe pink lines on the surface and use a cocktail stick to create the feathered design.
- Enjoy with a cup of tea, and get someone else to do the washing up!
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