For the pastry
- 175g plain flour, plus extra for rolling
- 85g unsalted butter, cut into cubes and chilled, plus extra for greasing
- 1 tbsp golden caster sugar
For the filling
- 3 tbsp raspberry jam
- 115g unsalted butter
- 2 eggs
- 115g caster sugar
- ½ tsp Star Kay White Almond Extract
- 115g ground almonds
- 25g plain flour
- ½ tsp baking powder
For the icing
- 200g icing sugar
- 4-6 drops PME Black Food Colouring
- Lightly grease the tin with Cake Release or a little butter.
- To make the pastry, sieve the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and 2 tbsp cold water or enough to bind to a soft but not sticky dough.
- Roll out the dough on a lightly floured work surface, line the tin then prick the base and sides with a fork. Chill for 30 minutes. Meanwhile, preheat the oven to 200°C/Gas 6.
- Line the pastry case with foil and fill with baking beans. Bake blind for 20 minutes then remove from the oven and carefully lift out the foil and beans. Allow the pastry case to cool slightly then spread jam evenly over the base. Reduce the oven to 180°C/Gas 4.
- For the filling, melt the butter gently in a pan. Lightly whisk the eggs, sugar and almond extract in a bowl, gradually add the melted butter and fold in the almonds, flour and baking powder. Pour the mixture into the pastry case and bake for 35 to 40 minutes until the filling is firm and golden. Allow to cool slightly in the tin then transfer to a wire rack.
- To decorate, sieve the icing sugar into a bowl, add 2-3 tbsp cold water and mix well until smooth. Place 2 tbsp icing in a small bowl and colour with 4-6 drops black food colouring, then place in a small disposable piping bag and snip the end. Spread the white icing evenly over the top of the tart then pipe 4 equally spaced circles on top using the black icing, starting with a small one in the middle. Run a cocktail stick from the centre to the edge of the cake, through each circle of icing, at 2cm intervals to create a cobweb effect. Let the icing set before cutting into wedges and serving.
Tip: if the tart starts to brown, cover loosely with foil to prevent it from becoming too dark.