175g plain flour
Pinch of salt
2 tbl spoons caster sugar
175g cold butter
1 medium/large egg yolk
2 tbl spoons cold water
Filling
3 tbl spoons jam (raspberry is traditional, I used apple and blackberry)
30g self raising flour
¼ tsp baking powder60g soft unsalted butter
60g caster sugar
1 medium/large egg
50g ground almonds
3 drops almond essence
This recipe is for a 22/23 cm flan tin with a loose base.
First, make the pastry. Sift flour, salt and sugar into a mixing bowl. Cut the butter into chunks and rub it into the flour mix with your finger tips. I have quite warm hands so wash them under the cold tap before rubbing in.
Preheat the oven to gas 4, and put a baking tray in to heat up.
Decorate the top with icing sugar or a runny water icing. You can bake this ahead and gently warm in the bottom of the oven for serving.