Almond and Pine Nut Tart
|Butter||4 Ounce, softened (115 Gram, 1/2 Cup)|
|Ground almonds||5 Ounce (150 Gram, 1 1/4 Cups)|
|Pine nuts||4 Ounce (115 Gram, 1 1/3 Cups)|
|Seedless raspberry jam||60 Milliliter (4 Tablespoon)|
|Icing sugar||1 Tablespoon (Confectioners, For Dusting)|
|Plain flour||6 Ounce (All Purpose, 1 1/2 Cups, 175 Gram)|
|Caster sugar||2 1⁄2 Ounce (Superfine, 65 Gram, 1 1/2 Cups)|
|Baking powder||1⁄4 Teaspoon|
|Chilled butter||4 Ounce, diced (115 Gram, 1/2 Cup)|
1. To make the pastry, sift the flour, sugar, baking powder and salt on to a clean, dry cold surface or marble pastry board. Make a well in the centre and put in the diced butter and egg yolk. Gradually work the flour mixture into the butter and egg yolk, using just your fingertips, until you have a soft, pliable dough.
2. Press the dough into a 23cm/9in loose-based fluted flan tin (quiche pan). Chill for 30 minutes.
3. Cream the butter and sugar with an electric mixer until light, then use a wooden spoon to beat in the egg and egg yolks a little at a time, alternating them with the almonds. Beat in the nuts.
4. Preheat the oven to 160°C/325°F/ Gas 3. Spread the jam evenly over the pastry base, then spoon in the filling. Bake for 30-35 minutes until golden, or until a skewer inserted in the centre of the tart comes out clean.
5. Transfer to a wire rack and leave to cool, then carefully remove the side of the tin, leaving the tart on the tin base. Dust with icing sugar and serve with whipped cream.