A quick and tasty pudding.
1 bought pastry case
4 Tbsp Fruit Jam
4 Tbsp Fruit Jam
3oz caster sugar
3oz softened butter
3oz ground almonds
2 eggs
1/2 tsp almond extract
1 tsp baking powder
2oz plain flour
Preheat the oven to gas 4, 180°C, 160°C fan.
Spread jam over the pastry case.
Beat together the sugar, butter, almonds, eggs, almond extract, baking powder and flour until creamy.
Spoon the mixture over pie case.
Bake for 25-30 minutes, or until golden and risen. Cool in the tin. Optional pipe with icing.
For a Rhubarb version. Roast 400g Rhubarb with 75g sugar and juice of an orange for 20 minutes. Strain fruit for tart and use juice to make icing.
