• 1 x pack ready-made sweet short-crust pastry

  • For the Filling

  • 110g/ 4oz unsalted butter

  • 110g/ 4oz caster sugar

  • 1 egg

  • 25g/ 1oz ground almonds

  • 75g/ 3oz ground rice

  • ½ tsp almond essence/extract

  • 2 heaped tbsp raspberry jam

  • Double cream, slightly whipped, to serve


  • 1.

    Roll pastry out thinly on a lightly floured table. Line an 8" plain flan ring (or whatever you have) placed on a baking sheet reserve trimmings. Prick base. Cool for around 10 mins.

  • 2.

    Preheat oven to 200C/400F/Gas 6.

  • 3.

    Heat butter for filling until it has just melted, but is not brown.

  • 4.

    Stir in sugar and cook for 1 minute, then add egg, ground almonds, rice and essence.

  • 5.

    Spread jam in base of flan case and pour filling on top.

  • 6.

    Roll strips from pastry trimmings and arrange in a lattice pattern on top of the tart, fixing with milk.

  • 7.

    Bake tart for approx 30 mins until well-risen and golden brown. The filling should spring back into shape when lightly pressed with a finger.

  • 8.

    Remove flan ring. Cool on a wire tray.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings