Ingredients
- 19.2 ounces (500 grams) thawed frozen puff pastry
- 3 tablespoons raspberry jam
- 6 ounces (150 grams) butter
- 3/4 cup (50 grams) sugar
- 1 medium egg yolk, beaten
- 3 medium eggs, beaten
- 1 1/2 cups (50 grams) ground almonds
- 2 tablespoons lemon zest
- 2 teaspoons almond extract
- 1 tablespoon almonds, blanched and sliced
- 3 to 4 tablespoons confectioners’ sugar, for garnish
Methods
Prepare the Pudding Base
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Gather the ingredients.
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Preheat the oven to 375 F/190 C/Gas 5. Roll out the pastry on a lightly floured board to 1/4-inch thick.
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Grease an 8-inch tart tin.
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Line the tin with the pastry.
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Fold over the sides of the pastry to fit the tart pan and create an edge.
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Prick the base all over with a fork. Chill in the refrigerator for 20 minutes.
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Line the tart dough with parchment paper and fill it with baking beads.
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Bake for 15 minutes or until the pastry is of a pale golden color.
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Remove the baking weights, and cook for another 5 minutes.
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Spread the raspberry jam onto the base of the pastry. Reserve.
Make the Almond Filling
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With the help of an electric mixer or using a stand mixer, cream the butter and sugar together until pale in color.
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Beat the egg yolk into the beaten eggs.
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Slowly add the egg mixture to the creamed butter and sugar a little at a time. Continue mixing to incorporate.
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Gently fold in the ground almonds, lemon zest, and almond extract.
Assemble the Pudding
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Pour the almond mixture into the prepared pastry and gently level the surface to ensure the whole tart is filled. Bake for 30 minutes.
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Remove from the oven and sprinkle on the sliced almonds.
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Return to the oven and bake 10 minutes or until golden and set.
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Sprinkle with confectioners’ sugar while still warm.
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Enjoy.