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+i gu\s, ,’m back at it this week after m\ holida\. , spent 0 da\s baking in the sun and not the kitchen for a change .

,ngreGientV

• 250g plain flour

• 2 tbsp icing sugar

• 0g cold butter

• 2 egg \olks , beaten

• cream or custard , to serve optional

For the filling

• 00g salted butter , softened

• 00g caster sugar

• 50g ground almonds

• tsp almond extract

• 2 medium eggs , beaten

• 3 tbsp raspberr\ Mam

• 50g flaked almonds

• 0g icing sugar

0ethod

‡ 67(3

+eat the oven to 200& 0& fan gas . 7o make the pastr\, put the flour in a bowl along with the icing sugar,add the butter and mix until it’s the texture of fine breadcrumbs. 0ix tbsp cold water with the beaten eggs and dri]]le into the mixture, then mix to combine. 7ip out the crumbl\ mixture onto a work surface, then form into a ball, cover and chill for 30 mins.

‡ 67(3

Line a 20cm fluted tart tin with the pastr\. $dd a large disc of baking parchment big enough to cover the edges, and some baking beans to weigh it down use dried rice or lentils if \ou don’t have baking beans . %ake for 5 mins, then remove the parchment and beans and bake for a further - 0 mins or until the bottom is evenl\ cooked.

‡ 67(3

For the filling, beat the butter and sugar until combined. $dd the ground almonds, almond extract and eggs and beat for a further minute. Spread the

Mam over the pastr\, then top with the almond filling. Scatter over the flaked almonds and bake for 25-30 mins until golden and firm. Leave to cool in the tin or eat warm

• 8se a good Tualit\ Mam.

• 'on’t forget to grease \our tin

• 3reheat the oven

• 5eall\ \umm\ served with homemade custard

• ,f \ou don’t have baking beans, use rice