RASPBERRY AND ALMOND TORTA
(For a 23cm flan ring serving 6)
This recipe for a baked pastry filled with uncooked jam and berries is inspired by a recipe from Cambridge Cookery School's resident Italian chef, Ursula Ferrigno. Ursula's grandmother, or "nonna", made this during raspberry season using a very short pastry containing ground almonds. Here we use the Larder's fantastic organic all-butter short crust pastry and delicious Lime and Raspberry jam made in local Histon.
1. Pre-heat the oven to 190°C.
2. On a lightly floured work surface, roll out thawed but very cold pastry to the thickness of a £ coin and a size 2-3 cm wider than the tin. Use the rolling pin to lift the pastry and ease it into the flan tin, smoothing it down from the centre and out towards the scalloped sides of the tin. Use the rolling pin to go over the edge to cut off excess pastry. Keep it to repair the baked pastry in case it comes out cracked or damaged - small pieces of raw pastry will instantly cook on to the hot pastry.
3. Line the pastry with a circle of parchment paper and fill with ceramic baking beans or dried pulses - the purpose is to hold the pastry in place and stop it from collapsing while baking.
4. Place in the top of the oven and bake for 12-13 minutes or until the edges start to brown slightly.
5. Lift out the baking beans/pulses and carefully peel away the baking parchment.
6. Return the pastry to the oven for another 5-6 minutes. It should be lightly golden and cooked through without any grey, uncooked patches.
7. Leave the pastry to cool a little before removing from the tin. It is easy to do this by placing the flan ring on an upside down drinking glass or jar - anything with a smaller circumference than the base and press down gently. It should release the sides from the base of the sides.
8. Spread the cold pastry case with a generous layer of preserve and arrange the raspberries in it.
9. Dust with icing sugar and move to a nice serving plate or board.
provided by www.cambridgecookeryschool.com