MASON CASH HEALTHY BAKING GUIDE 2021

Raspberry and Almond Tart

Prep: 40 Minutes Bake: 60 Minutes Servings: 10 This recipe uses spelt shortcrust pastry, but you can use any pastry option.

I N G R E D I E N T S P A S T R Y 250g white spelt flour Pinch of salt 90g chilled unsalted butter, cubed

M E T H O D 1. Tip the flour, salt and cubed butter into your mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Bring the mixture together with your hands and shape into a ball before wrapping it in cling film and chilling in the fridge for an hour or longer. 3. Coarsely grate the pastry into a buttered 24cm quiche dish, then press it down evenly in to the sides and the base to form your tart case. Prick the base with a fork and chill again for 15 minutes before blind baking it. To blind bake, carefully line the case with baking parchment and fill it with baking beans. Bake in the oven for 12 minutes before carefully removing the beans and paper. Bake for a further 5 minutes or until the pastry goes golden. 5. In a clean mixing bowl, cream the butter until pale and fluffy. Add the ground almonds, eggs and maple syrup and fold all in until combined. Spoon the mixture into the tart case and bake for 40 minutes. Place on a wire rack to cool before covering with raspberries. 6. Serve as it is or dust with a little icing sugar or lightly drizzle with some maple syrup. 4. Turn the oven down to 150°C 2. Preheat your oven to 180 °C

50g icing sugar 2 large egg yolks

F I L L I N G 200g unsalted butter, softened

200g ground almonds 3 large eggs, beaten 200g maple syrup 450g raspberries Icing sugar, to dust

S U G G E S T E D T O O L S Innovative Kitchen Size 12 Mixing Bowl Innovative Kitchen 24cm Quiche Dish Innovative Kitchen Spoon & Jar Scraper Baking Beans

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