Base
150g/6oz Rice Flour or Gluten Free Flour or a mixture both
75g/3oz Butter or Marge
6 tbsp Water
Topping
3tbsp Raspberry Jam
1 Egg
75g/3oz Castor Sugar
25g/1oz Rice Flour or Gluten Free Flour
75g/3oz Ground Almonds
2tbsp Milk
· Mix together the butter, flour, and water to form a soft dough.
· Using your fingers press the pastry into an oiled 20cm (8") flan tin. The Silverwood tin is PERFECT for this.
· Spoon raspberry jam over the pastry.
· Beat together the egg and sugar followed by the 25g flour, almonds & milk.
· Spread mixture over jam and bake in oven pre heated to 190ºC/ 375ºF/Gas Mark 5 for 40 - 45 mins.
