500g Jus-Rol™ All Butter shortcrust pastry thawed, or use standard shortcrust if preferred.
4 tbsp raspberry jam
125g Stork tub - softened
125g ground almonds
125g caster sugar
3 large eggs
1 tsp vanilla essence
30g blanched almonds cut into long slivers ( or use flaked almonds)
- 23cm flan tin - Whisk
Preheat oven to 200ºC (180ºC fan assisted oven)/Gas Mark 6.
Roll out pastry and use to line a 23 cm/9” flan ring or case and bake blind.
Meanwhile combine the Stork, sugar and ground almonds and then beat in the eggs and vanilla essence.
Once the pastry is just cooked but not too brown, remove from oven, spread base with jam and allow to cool for 5 minutes. Meanwhile lower oven temperature to 190ºC (170ºC fan assisted oven)/Gas 5.
Then spread almond mixture evenly over the jam and scatter over the slivered or flaked almonds. Return to oven and bake for 25-30 minutes until the filling is golden brown and set in the middle. You can tell this by gently shaking the tin. If the filling appears to ‘wobble’, then return to oven. If the top is getting too brown then lower temperature by a further 10ºC. Serve warm or cold, sprinkled with icing sugar.