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Raspberry and Almond tart

Pastry; 225g (8 oz.) Flour
110g (4 oz.) Butter
2 tbs. Water
Cream Filling; 150ml ( pt.) Cream
1 Egg
tsp. Almond Extract
2 tbs. Honey
1 tablespoon plain flour.
350g (12oz.) Raspberries

You will need a 9 ins.tart tin.
Set the oven to 180 C/350 F/ Gas 4
Make up the pastry either by rubbing in or in the food processor.
Use this to line the tart tin and bake it blind until golden and crisp.
Mix all the filling ingredients together (whisk them well )
Pour this into the tart tin and bake for 15 to 20 mts until set and browning.
When this is cool carefully place the Raspberries on the filling standing up
And just before serving sprinkle all over with Icing sugar.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef