From Kitchen Recipes from the Heart of the Home by Nigella Lawson
Serves – 16 slices
For the base:
225gm plain flour
60gm icing sugar
225gm soft unsalted butter, plus some for greasing
For the filling:
150gm soft unsalted butter, plus some for greasing
150gm caster sugar
150gm ground almonds
250gm seedless raspberry jam
250gm fresh raspberries
50gm flaked almonds
Preheat your oven to 180C. Line a baking tin (or foil baking tray approx. 30 x 20 x 5cm), with foil and grease it, or grease your foil tray.
1.Mix the flour, icing sugar, salt and 225gm butter in a food processor until you have a cohesive dough. Press into the bottom of your tin. Be patient – I promise you have enough to fill the bottom – just work the dough with the back of a spoon or your hands (preferably your knuckles), to get an evenish surface.
2.Bake the base for 20mins, then leave to cool in the tin for about 5 mins.
3.While the base is in the oven, melt the 150gm butter for the filling in a small pan, then take off the heat to cool a little, say the 5mins while the base is cooling.
4.Put the eggs, caster sugar and ground almonds into a food processor and blitz to a paste. With the motor running, pour the slightly cooled melted butter down the funnel and stop when all is combined, though you may want to scrape down the contents then pulse to finish.
5.Whisk the jam in a bowl to make it a little more spreadable, and duly spread it over the base, then tumble the raspberries over the jam. Scrape the almond filling out of the processor, and spread over the raspberry layer.
6. Sprinkle with the flaked almonds, and bake for about 45mins, testing after 35mins: it is ready when it’s risen with gentle puffiness and has become tinted gold from the heat.
7.Cool – or not if you can’t wait (but be wary of the hot jam layer) – before slicing.
Make Ahead Note: Crust and filling can be prepared 1 day ahead of baking. Press crust into tin, wrap with clingfilm and refrigerate. Put filling in a bowl and cover with clingfilm then refrigerate. Remove from the fridge 1-2 hours before use to allow to come to room temperature and beat briefly before spreading over the crust.
Brut Rosé Methode Trad, (Chardonnay/Savagnin/Pinot Noir/Poulsard), Vin Mousseux, Crancot, Jura, France, NV, MYR60