Recipe for Class 622
- 150g/5½oz caster sugar
- 150g/5½oz plain flour, plus extra for dusting
- 150g/5½oz ground almonds
- good pinch ground cinnamon
- 150g/5½oz cold butter, cut into cubes
- 1 egg, beaten
- 200g/7oz good quality raspberry jam
- ½ tsp icing sugar, to decorate (optional)
- Fluted tart tin, 24cm/9½in loose-based
- Put the sugar, flour, ground almonds and cinnamon in a large mixing bowl and
stir until well
- Add the cubes of butter and rub them into the flour mixture with your
fingertips until the mixture
resembles coarse breadcrumbs. It should feel
- Add the egg and stir with a wooden spoon until the dough comes together,
then knead lightly
into a ball. Weigh the dough and take a quarter away to
use for the lattice topping. Roll the rest
into a ball and turn it out on to
a well-floured surface.
- Flatten the ball with your hands, or a floured rolling pin, until it is
about 2.5cm/1 in thick. Place
the dough in the centre of a 24cm/9½ in
loose-based, fluted tart tin and press it with your fingers
over the base
until it is about halfway up the sides of the tin and the tin is evenly covered.
- Spread the jam over the dough as evenly as possible.
- Shape the reserved dough into a fat sausage and roll it out on a well-floured
surface to make a
rectangle 3mm/⅛in thick – about the thickness of a £1 coin.
Cut the dough into 1.5cm/⅝in
strips. Place the strips over the jam, first in
one direction and then the other, to create a crisscross
pattern over the
filling. Press the edges to seal, pinch off the excess pastry and smooth
joins down with your fingertips. Chill the tart in the fridge for 30–60 minutes.
- Preheat the oven to 190°C/375F/Gas 5. Put the tart on a baking sheet and bake in the centre of
the oven for about 30 minutes or until the almond pastry is pale golden brown. Cool in the tin for
5–10 minutes, then slide it on to a serving platter or board.