Italian Desserts Recipes - Almond Tart (Crostata di Lamponi e Mandorle) Recipe

Ingredients                                 

Butter for greasing

• 225 g/8 oz puff pastry (paste)

• 45 ml/3 tbsp raspberry jam (conserve)

• 2.5 ml/1/2 tsp grated lemon rind

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 2 eggs, lightly beaten

• 100 g/4 oz/1 cup ground almonds

• A little icing (confectioners') sugar, sifted

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Method:

1. Grease a 25 cm/10 in flan tin (pie pan) with the butter and set aside.

2. Roll out the pastry on a lightly floured surface and line the tin.

3. Spread the base of the pastry with the raspberry jam and sprinkle over the lemon rind.

4. Beat the butter with the sugar until pale and fluffy. Beat in the eggs and stir in the ground almonds.

5. Spoon the mixture into the pastry case. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 35-40 minutes until the filling is set and the top has browned.

6. Cool in the tin for 10 minutes. Sprinkle with icing sugar before serving.