Step 1

Make the shortcrust pastry and rest in fridge.

Step 2

Roll the tart and blind bake in the oven for 25 minutes. Remove from the oven and allow to cool. Once cooled, spread with the raspberry jam.

Step 3

In a bowl, cream the sugar and butter until white and fluffy. Add ground almonds, eggs, self raising flour, almond essence, baking powder and lemon rind.

Step 4

Pour into pastry case and bake 180°C for 15 minutes.

Step 5

After 15 minutes scatter over the flaked almonds and return to the oven for a further 12-15 minutes.

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