8 Serves
107 Mins
In a large mixing bowl, combine the pastry flour and cold butter, rubbing them together with your fingertips until the mixture resembles fine breadcrumbs.
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AmericanVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
59 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
541 mg / 4,700 mgSodium
406 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
3 g / 28 gSugar
35 g / 50 gSaturated Fat
9 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Gradually add cold water to the mixture, stirring until a soft dough forms.
Roll out the dough on a lightly floured surface and use it to line a flan tin, then place it in the refrigerator to chill for 30 minutes.
Preheat your oven to 200°C. Line the chilled pastry case with aluminum foil and fill it with baking beans. Bake blind for 15 minutes, then remove the beans and foil and bake for an additional 5 minutes to dry the base.
Spread a generous layer of raspberry jam over the base of the pre-baked pastry.
In a saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, ground almonds, egg, and almond extract until well combined.
Pour the almond mixture into the prepared flan tin and sprinkle the flaked almonds over the top. Bake for 35 minutes at 180°C, covering loosely with foil if the almonds brown too quickly.
9
g61
g17
g
American