|Plain flour||6 Ounce|
|Margarine||1 1⁄2 Ounce|
|Lard||1 1⁄2 Ounce|
|Cold water||6 Teaspoon|
|Raspberry jam/Strawberry jam||1 Ounce (1 Heaped Tablespoon)|
|Caster sugar||4 Ounce|
|Egg||1 , beaten|
|Ground rice||4 Ounce|
|Almond essence||1⁄2 Teaspoon|
Make the pastry in the usual way.
Roll out thinly on a floured table, line an 8 inch (20 cm) flan ring, which should be placed on a baking sheet, and prick the base with a fork; leave to rest in the refrigerator for 10 minutes.
Meanwhile prepare the filling: heat the butter in a saucepan until it has just melted but is not brown.
Stir in the sugar and cook for one minute, then stir in the egg, ground rice and almond essence.
Spread the jam over the base of the flan and pour filling on top.
Roll out the pastry trimming and cut them into 3/4 inch wide strips and arrange them in a lattice on top of the tart, making them stick with a little milk.
Bake in the oven for about 30 minutes until risen and golden brown, the filling should then spring back when lightly pressed with the finger.
Take the tart out of the oven and remove the flan ring; leave to cool on a wire rack.