RASPBERRY TART; FOOD.

Byline: with NADIA SAWALHA

FOR THE PASTRY

200g plain flour

175g ground almonds

175g caster sugar

200g cold butter

1 egg yolk

FOR THE FILLING

5 tbsp raspberry jam 900g raspberries

1 First, grease a 25cm loose bottomed tin.

2 Put all the pastry ingredients, minus the egg yolk, into a food processor and pulse until you get breadcrumbs.

3 Then tip in the egg yolk and pulse again until it looks like a soft dough. Press the dough into your prepared tin and then prick it all over with a fork. Next, put it in the fridge for 30 minutes.

4 Preheat the oven to 190C/ Fan 170C/Gas Mark 5. Remove the tin from the fridge and line the pastry with baking paper. Pour in some baking beans and bake for 20 minutes.

5 Remove the paper and beans and bake for another 10 minutes. Now, heat up the jam in a small pan with 2 tbsp of water until bubbling away.

6 Next, put the raspberries into the pastry dish and pour the jam glaze over the top. Then, pop the tart back in the oven for 10 minutes before allowing to cool on a rack.