Preheat the
oven to Gas 6, 400F, 15 minutes before baking. Sift flour into a large
mixing bowl. Cut the fat into cubes and add to the flour with the sugar,
egg yolk and lemon rind.
Then using
your hands mix together, adding 2-3 tbsp of cold water to form a smooth
but not sticky dough. Knead on a lightly floured surface until smooth
and free from cracks. Wrap in clear wrap and chill in the fridge for 20
minutes before rolling out and lining a 25.5cm fluted flan tin.
Spoon the jam
into the center then spread evenly over the base. Chill while preparing
rest of the filling. Cream butter or margarine with 100g of the sugar
until light and fluffy. Beat the eggs then gradually beat into the
mixture with the ground almonds. Fold in the lemon rind and juice, and
sifted flour. Add 2-3 tbsp of cooled boiled water to give a soft
dropping consistency. Place in center of lined pastry case over the jam
and spread evenly, ensuring that the jam is completely covered. Sprinkle
top of the tart with the flaked almonds.
Bake on the
center shelf in the preheated oven for 15 minutes. Reduce oven
temperature to Gas 4, 350F, and continue to cook for further 20-30
minutes or until the filling is cooked and golden brown.
The filling
should spring back when touched lightly with a clean finger. Remove from
oven, sprinkle with remaining caster sugar and leave until cool. Remove
from flan tin and place on serving plate.
You can vary
the flavor by replacing the raspberry jam with another jam or lemon
curd. Alter the texture as well as the flavor by using apricots. Drain
a 397g can of apricots, place over pastry case. Replace the lemon rind
and juice in the sponge with 1 tsp almond essence. Spread filling over
and sprinkle with almonds, and bake. Or try a different topping - omit
almonds on top and bake. Allow to cool then cover top with 175g prepared
glace icing. Leave to set before cutting.
Melt in the
mouth pastry topped with a light lemon flavored sponge and sprinkled
with flaked almonds. This Frangipane Tart is so simple to make ! Serve
it hot with custard for pud, or cold for tea time.
