Ingredients
Tart Shell
2 cups (9 oz) all purpose flour
(pinch of salt -my addition)
one stick (4 oz) good quality butter (I use Kerrygold)
(1 1/2 tsp Sugar -my addition)
4 to 5 tbsp ice-cold water
Filling
3 to 4 tbsp raspberry jam, or any other flavor (you can also use mincemeat for a delicious twist)
1 1/2 stick (6 oz) butter
3/4 cup (6 oz) sugar
3/4 cup (6 oz) ground almonds
2 eggs (preferably organic), beaten
1/2 tsp. almond extract (I omitted this as it's not my favorite flavor)
1/2 cup (3 oz) flaked almonds
Icing
2/3 cup (3 oz) confectioner's sugar
2 to 3 tablespoons water or milk
Instructions
Preheat the oven to 200C/400F
PASTRY-
Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.)
Roll out the dough on a lightly floured surface, then line a 9"in Tart tin. Refrigerate for 30 minutes.
Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it's going back in the oven.) Remove and set aside.
FILLING
Spread the jam or mincemeat on the bottom of the crust then make the frangipane filling.
Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
Bake for about 35 minutes. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil.
ICING
Place the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife or spoon (any kitchen cutlery would probably work), drizzle the Icing all over the cooled tart (make sure it isn't warm or the icing will not look as pretty as it should.) Allow the icing to set before serving.
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