Ingredients
Almond crumble pastry
Method
Raspberry crumble almond tart
1.Roll two-thirds of the pastry between sheets of baking paper until large enough to line 11cm x 35cm (4½-inch x 14-inch) rectangular loose-based flan tin. Lift pastry into tin, press into base and sides; trim edge. Prick pastry base with fork; refrigerate 30 minutes. Reserve remaining pastry.
2.Preheat oven to 200°C/400°F.
3.Place tin on oven tray; bake, about 10 minutes or until browned lightly.
4.Sprinkle raspberries over base, sprinkle with remaining crumbled pastry. Bake a further 20 minutes or until browned; cool in pan.
5.Dust with a little extra icing sugar before serving.
Almond crumble pastry
6.Beat butter in a small bowl with an electric mixer until smooth. Add extract, sugar and egg; beat until combined. Stir in ground almonds and half the flour. Work in remaining flour using your hand. Knead pastry on a floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes.
This recipe is best made on day of serving as the raspberries will soften the pastry.
Serve with thick (double) cream, ice-cream or custard.
Note
