English Berry and Almond Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- Ingredients
- 1 cup Almond flour (scant)
- ⅔ cup butter
- ⅔ cup caster sugar
- 1 ¼ cups self-rising flour
- 2 eggs
- 1 tsp Almond extract
- 2 cups Raspberries
- 2 Tbsps sliced almonds
- To decorate
- powdered sugar
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20 cm|8" loose-based cake tin and line the base with non-stick baking paper.
2.
Put all the ingredients, except the raspberries and almonds into a mixing bowl and beat well until smooth.
3.
Spread half the mixture over the base of the cake tin and smooth the top. Scatter the raspberries over, then spoon the remaining cake mixture on top and spread roughly.
4.
Scatter with the flaked almonds and bake for about 50 minutes until golden. Cool in the tin for 15 minutes, then place on a wire rack to cool completely. Sift over a little icing sugar just before serving.
