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Raspberry and Almond Tart
Raspberry and Almond Tart
(Crostata di Lampone)
 
 
Ingredients:
 
For the Pastry:
4 oz (100 grams) plain white or Italian type '00' flour
3 oz (75 grams) unsalted butter, chilled and cubed
3 oz (75 grams) superfine sugar
1 teaspoon (5 ml) ground cinnamon
Grated zest of 1 unwaxed lemon
3 oz (75 grams) ground almonds
2 egg yolks, beaten
1 egg white

For the Filling:
8 tablespoons (120 ml) raspberry conserve
8 oz (225 grams) fresh or frozen raspberries
A little superfine sugar
 
Directions:
 
Prepare the Pastry:
Sift the flour into a large bowl.

Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in the sugar, cinnamon, lemon zest and ground almonds.

Stir in the egg yolks and mix with a round-bladed knife until the mixture binds together.

Gather the mixture with one hand to form a smooth dough.
 
Wrap in greaseproof paper and chill in the fridge for 1 hour.

Pre-heat the oven to 180C (350F), Gas Mark 4.

On a lightly floured surface, roll out the pastry and use to line a 9 inch (23 cm) loose-bottomed flan tin.

Roll the rolling pin over the edge of the tin to remove excess pastry.

Line with greaseproof paper and weigh down with a heavy can.

Bake in the oven for about 15 minutes until the sides of the pastry are crisp.

Remove the lining and heavy can.

Lightly beat the egg white and brush a little over the base of the flan.

Return to the oven for 5 minutes until the bottom is crisp.

Mix the jam with the raspberries and spoon into the pastry case.

Level the top with a palette knife.

Brush the rim of the pastry case with egg white.

Roll out the pastry trimmings and cut into long, thin strips with a sharp knife or pastry cutter.

Arrange the strips carefully across the filling to form a lattice pattern.

Brush the pastry with the remaining beaten egg white and sprinkle over the sugar.

Bake in the oven for 25-30 minutes until golden brown. Serves 8-12.

That's it!
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