Cut into buttery little pieces, this cross between a tart and a cookie crumbles and then melts away as you eat it.
- ¼ cup ground almonds
- ¾ cup plain flour
- ¼ cup granulated sugar
- pinch of salt
- 3oz cold unsalted butter, cut into chunks
- 1 large egg yolk
- ½ teaspoon almond extract
- ½ to ¾ cup jam (I used seeded raspberry jam)
- Preheat the oven to 200ºC. Butter a 9-inch dark-coloured tart tin.
- Add the almonds, flour, sugar and salt to a mixing bowl. Rub the butter into the flour mix until small crumbs form then add the egg yolk and almond extract. Mix with a metal spoon until the mixture starts to come together in small clumps.
- Turn the pastry into the prepared tin. It may look crumbly but this is fine. With your hands pat it out to evenly cover the bottom of the tin. Give the tart a standing rim by nudging the dough up the sides of the pan by 1/2 inch. Don’t worry if it looks a little ragged.
- Bake the crust in the centre of the oven for 10 minutes, or until its edges are golden and the centre is starting to colour. The rim will sink down a little which is fine.
- Remove the tin from the oven and turn the heat up to 240ºC. Carefully spread the jam over the tart and return it to the oven for another 5 to 10 minutes or until the jam is bubbly.
- Cool the tart on a wire rack, slice it into wedges and serve.