Operation Manual

79
Desserts and Sweets
Ingredients
For the filling
1 tbsp raspberry jam
125g butter
125g caster sugar
125g ground almonds
1 egg, beaten
½ tsp almond extract
50g flaked almonds
For the icing
80g icing sugar
2½ tsp cold water
1. For the filling, spread the base of the cooled tart generously with raspberry jam.
2. Melt the butter in a pan, take off the heat and then add to the Tall Cup
containing sugar, ground almonds, egg and almond extract.
3. Use the Cross Blade to blend until mixed. Pour into the flan tin and sprinkle
over the flaked almonds.
4. Bake for about 35 minutes. If the almonds seem to be browning too quickly,
cover the tart loosely with foil to prevent them burning.
5. Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to an
icing/piping bag.
6. Once you have removed the tart from the oven and it has cooled completely,
pipe the icing over the top, creating a zig-zag effect.