* 175g gluten free flour
* 75g butter
* 3 tbsp cold water
* 1 egg white
2 tbsp raspberry jam
125g butter (melted)
125g caster sugar
125g ground almonds
1/2 tsp almond extract
50g flaked almonds
Icing sugar (for dusting)
Preheat the oven to 200 degrees Celsius. In a large mixing, place the flour and the butter chopped up. Using clean hands, rub the butter into the flour to create breadcrumbs. Slowly add the water to combine to breadcrumbs into a smooth dough. Wrap the dough in clingfilm and chill for 30 minutes.
Flour a clean surface along with a rolling pin. Start rolling out the dough until you get it about 3-4 mm thick. Wrap the dough around the rolling pin and transfer onto the ovenproof ceramic dish. Prick the pastry dough with a fork to prevent air bubbles forming.
Cover the pastry case with baking parchment and fill with baking beans. Bake blind in the oven for 15 minutes. Take out of the oven, remove the baking parchment and beans. Using a pastry brush, brush on the egg white to act as a barrier for the filling. Return the pastry case to the oven for a further 10 minutes until it is lightly golden brown.
While the pastry case is cooling you can make the filling. In a mixing bowl, whisk together the melted butter and sugar. Add the almond flour and almond extract and whisk till smooth. Add in the beaten egg and mix well.
Once the pastry case is cooled you can spread an even layer of jam on top. Then pipe on the filling and spread evenly. Top with the flaked almonds, and bake for 35 minutes.
Remove for the oven once golden brown and leave to cool. Once cooled you can decorate with icing sugar.