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Ingredients
85g/3oz flaked almonds
55ml/2fl oz double cream
1 egg
splash of vanilla essence
2 tbsp soft brown sugar
2-3 tbsp self-raising flour
2 sheets of ready-rolled puff pastry
150g/5¼oz raspberries
½ starfruit, diced
1 egg, beaten
icing sugar, to dust
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the almonds, cream, egg, vanilla, sugar and flour into a mini-food
processor and blend until smooth.
3. Lay one sheet of pastry onto a greased baking sheet and spread with the
almond paste, smoothing out evenly.
4. Sprinkle with the raspberries and starfruit.
5. Lay the other sheet of pastry onto a clean flat surface, and using a pastry
lattice cutter, roll over the pastry to create a lattice. (If you don't have a
lattice cutter, you can cut the pastry into strips and lay them in a criss-cross
pattern.)
6. Place the lattice sheet on top of the tart and press the edges together.
7. Brush the top and sides of the tart with the beaten egg.
8. Bake in the oven for 10-12 minutes, or until crisp and golden.
9. Remove from the oven and dust with icing sugar to serve. |
