6oz shortcrust pastry
(could use Pepperidge farm sheets or pie crusts)
2 tbsp raspberry jam
2oz margarine
2oz caster sugar
1 egg
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
To decorate: flaked almonds
Roll out pastry. Line 20cm (8in) pie dish. Trim edges and reserve pastry. Spread jam over base of pastry. Cream together margarine and sugar. Beat in egg, fold in flour, ground almonds, milk and essence.
Spread mixture evenly over jam. Roll out pastry trimmings and cut into 12mm (1/2in) strips. Lay criss-cross over tart, seal edge with water. Arrange flaked almonds between pastry strips.
Bake until golden brown.
375 F 20=30 mins
200°C 20-30 mins.
