• 90g plain flour
• 1 tsp caster sugar
• salt, pinch of
• 50g unsalted butter, chilled and cubed
• 1 egg, yolk only
• 1 tsp vodka
• 150g almonds, blanched
• 75g unsalted butter, softened
• ½ tsp almond extract
• 50g caster sugar
• 2 eggs
• 1 tbsp plain flour
• 175g lingonberry jam
• 100g icing sugar
• 150g raspberries
- For the pastry, mix the flour, sugar and a pinch of salt together. Rub the flour mixture and butter together into it until it reaches a sandy texture. Mix the egg yolk and vodka together and add to the mixture. Bring together by lightly kneading into a smooth dough.
- Butter and flour a 20cm circular tart tin. Roll out the pastry into a circular shape between two sheets of baking paper to a couple of millimetres thick and line the tart tin. Trim the pastry and push the sides up so there’s a bit of extra pastry hanging over the sides of the tin. Leave to rest in the fridge for at least 30 minutes or overnight. Then, preheat the oven to 180°C (160°C fan).
- Line the pastry with baking paper and place baking weights, dried beans or rice in the paper. Place the tart tin onto a baking sheet and bake for 20 minutes. Remove the baking paper and weights and bake for another 10 minutes. Remove from the oven and allow to cool.
- For the almond paste, toast the blanched almonds in a dry frying pan until golden, stirring constantly for 3-4 minutes. Tip out onto a plate once they're golden, otherwise they continue to colour in the pan. Leave to cool before blitzing the nuts until fine in a food processor. Add the butter, almond extract, sugar and a pinch of salt. Pulse again to combine. Add the eggs and flour and pulse briefly again to combine.
- Spread the jam on the base of the tart. Top with the almond paste. Place the tart back in the oven to bake for another 30 minutes until the middle is cooked. Remove and leave to cool.
- Mix together the icing sugar with a tablespoon of water, or enough to make a very thick paste. Spread on top of the tart and place the raspberries on top.