For the pastry
- 100g unsalted butter, diced
- 90g icing sugar, sifted
- 1 medium free-range egg, plus 3 egg yolks
- 250g plain flour, plus extra to dust
For the filling
- 200g raspberry jam
- 250g unsalted butter
- 250g caster sugar
- 2 large free-range eggs, beaten
- 80g plain flour
- 250g ground almonds
- Finely grated zest 1 lemon
- 1 tsp vanilla extract
- 40g flaked almonds
- 4 tbsp apricot preserve, warmed with 2 tbsp water and strained
- 15-20ml amaretto liqueur
- 40g icing sugar
You’ll also need…
- 25cm x 4cm deep loose-bottomed tart tin
- First make the pastry: cream the butter and icing sugar together until pale and fluffy. Lightly beat the egg and egg yolks in a separate bowl, then gradually beat into the creamed butter and sugar. Once it’s all incorporated, add the flour. Stop mixing as soon as a dough is formed. Tip the dough onto a lightly floured surface and knead briefly until smooth. Wrap the pastry in cling film and chill for 30 minutes.
- Roll out the chilled pastry on a floured surface to the thickness of a £1 coin, then use to line the tart tin, pressing it firmly into the edge of the tin and making sure there are no holes or cracks. Trim away any excess pastry. Prick the bottom of the pastry case with a fork several times, then chill again for 1 hour.
- Heat the oven to 180°C/160°C fan/gas 4 and put a large baking sheet inside. Line the pastry case with foil, then fill with baking beans or rice. Bake for 15 minutes, then remove the beans/rice and bake for another 10 minutes. Leave to cool to room temperature. Spread the raspberry jam over the base of the cooled pastry case, then put the case in the fridge until ready to fill. Return the baking sheet to the oven.
- For the filling, in a stand mixer (or in a mixing bowl using an electric hand mixer) beat the butter and sugar together until pale and fluffy. Incorporate the eggs, a little at a time. Sift the flour over the mixture, then add the ground almonds, lemon zest and vanilla extract and fold in using a large metal spoon or spatula until evenly mixed.
- Spoon the filling into the pastry case and level with the back of the spoon. Scatter over the flaked almonds. Slide the tin onto the hot baking sheet in the oven and bake for 50-55 minutes until the filling is golden and just set. Put the tart on a wire rack to cool. While still warm, brush the top with the apricot glaze.
- Stir the amaretto into the icing sugar to make a runny icing, then drizzle over the cooled tart. Leave to set for 10 minutes before cutting.
This recipe is from Nathan Outlaw's cookbook Nathan Outlaw's Home Kitchen (£20, Waterstones)
- Leftover egg whites can be frozen in freezer bags for up to 3 months. Mark with the number of whites and the date, then use to make meringue.
You can use strawberry or blackcurrant jam instead.
- The tart can be baked, then frozen for up to 3 months. Wrap well in cling film or put in a large freezer bag. Fully defrost, then warm through in a 180°C/160°C fan/gas 4 oven for 20-25 minutes until hot.