1 1/8 cups all-purpose flour
1/3 cup (2 1/2 oz./75g) unsalted cold butter, cut into 1/2-inch pieces
1/8 cup superfine baker's sugar or caster sugar
Pinch of salt
1 egg yolk
1 teaspoon cold water
1 egg white
2 heaping tablespoons raspberry jam
2/3 cup (5 oz./150g) unsalted butter, at room temperature
2/3 cup superfine baker's sugar or caster sugar
3 eggs, beaten
1 egg yolk
3/4 cup ground almonds
Grated zest of 1 lemon
1 to 2 tablespoons sliced or flaked almonds
Custard or whipped cream
To Make the Pastry:
Combine the flour, butter and sugar in a food processor with the pinch of salt. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and the 1 teaspoon cold water and pulse until the dough comes together. Flatten dough into a disc, cover with plastic wrap and chill for no more than 1 hour.
Roll out the pastry on a lightly floured work surface to about 1/8-inch thickness. Line an 8-inch fluted tart tin with a depth of 1 1/2-inches with pastry. Prick the bottom of pastry with a fork and chill for 20 minutes.
Preheat oven to 350 degrees F/180 degrees C.
Line chilled pastry with parchment paper and fill with dried beans. Bake pastry in preheated oven for 20 minutes until it is a very light golden color. Remove the parchment paper and the dried beans, brush the inside of the pastry with a little egg white and bake for 2 minutes more. Remove from oven and cool slightly. Leave oven set to 350 degrees F/180 degrees C.
To Make the Filling and to Assemble Tart:
Spread the jam in an even layer over the top of slightly cooled pastry.
With an electric mixer, cream together the butter and sugar. Gradually add the 3 beaten eggs and egg yolk. Fold in the ground almonds and lemon zest by hand. Carefully spoon the mixture over the jam and using a spatula, level the top of tart. Bake at 350 degrees F/180 degrees C for 30 to 35 minutes, then sprinkle with the sliced almonds and continue to bake for another 5 minutes until almonds brown just slightly.
Place tart on wire rack and let cool to room temperature, then dust with confectioners' sugar and serve with custard or whipped cream, if desired.
Makes 8 servings.
Date: June 21, 2007