tart with jam and pine nuts

pastry:

• 175 g plain flour
• 65 g caster sugar
• 1/4 tsp baking powder
• 115 g butter, diced (chilled)
• 1 egg yolk
• pinch of salt

filling:

• 115 butter, softened
• 115g caster sugar
• 1 egg and 2 egg yolks
• 150g ground almonds
• 115g pine nuts
• 60ml seedless raspberry jam

to make the pastry, sift all the dry ingredients onto a clean surface. make a well in the centre and add the egg yolk and diced butter. make a soft pliable dough using just your fingers.

press the dough into a loose-based fluted flan tin (23cm/9in) and put in the fridge for half an hour.

preheat the oven to 160˚C.

to make the filling, cream the sugar with the butter with an electric whisk until light. using a wooden spoon, stir in a little of the egg,  then a little of the almonds. continue until all the almonds and all the egg and egg yolks have been used. stir in the pine nuts.

spread the jam on the pastry base and then add the filling.

bake for 30 - 35 minutes until golden. leave to cool in the tin.