As the national flour hunt continues I’ve found a bit of a baking work around. This almond tart is super easy to make and you can use shop bought shortcrust or dessert pastry for the base – the ‘cake’ on the top uses no flour so is a helpful choice if you have run out. It instead uses ground almonds and if you can’t find them try grinding whole shelled almonds in your high speed blender. I did make my own sweet crust pastry so have included the recipe for that too (with enough to make 6 jam tarts too!) and didn’t blind bake it first. We also have loads of homemade blackberry jam so used that but any jam will do!
- Sweet Pastry:
- 175g plain flour
- 75g butter, from the fridge
- 50g caster sugar
- 1 egg
- Cold water
- Jam, to taste but enough for a layer over the base of the pastry
- 100g margarine or butter
- 100g caster sugar
- 2 eggs
- 1 tsp almond essence
- 100g ground almonds
- Flaked almonds to scatter over the top
- Step 1 Heat the oven to 180°C / Gas Mark 4.
- Step 2 Grate the butter into the plain flour and caster sugar so you get a breadcrumb texture. Mix in the egg and then just enough cold water to bind the mixture. Use a knife to reduce touching the pastry with warm hands. When it is holding together roll out and line a loose bottom flan tin. Prick with a fork a few times and place in the fridge while you make the top.
- Step 3 Cream together the margarine and sugar, add the eggs and almond essence, mix further and finally add the almonds.
- Step 4 Remove the pastry case from the fridge and cover the bottom with jam of your choice.
- Step 5 Blob on the almond mix and gently spread evenly. Scatter the top with flaked almonds.
- Step 6 Bake for 25-30mins until the top is golden brown.