Raspberry almond tart

Ingredients (serves 1)
* 1 sheet frozen ready-rolled puff pastry, partially thawed
* 2 tablespoons almond meal (ground almonds)
* 1 1/2 tablespoons caster sugar
* 1/4 teaspoon vanilla extract
* 2 teaspoons self-raising flour
* 3 teaspoons apricot jam
* 1/3 cup (50g) fresh or frozen raspberries
* pure icing sugar, vanilla ice-cream, to serve


Method
1. Preheat oven to 200°C. Lightly grease a baking tray.
2. Cut two 1.5cm-thick strips from 1 edge of pastry sheet. Set aside. Cut a 12.5cm round from remaining pastry. Place on prepared tray. Arrange pastry strips around the edge of pastry round to form a border. Trim excess pastry.
3. Combine almond meal, 1 tablespoon sugar, vanilla, flour and jam in a bowl. Mix until well combined. Spoon jam mixture into centre of pastry shell. Top with raspberries.
4. Brush pastry border with cold water and sprinkle with remaining sugar. Bake tart for 25 minutes or until pastry is puffed and golden. Dust with icing sugar. Serve with ice-cream.

Notes & tips
* To serve 2: Double quantity of ingredients. In step 4, bake tarts for 25 minutes.
* To serve 4: Multiply quantity of ingredients by 4. In step 1, grease 2 baking trays. In step 4, bake tarts for 30 to 35 minutes.

Source
Super Food Ideas - Page 28
Recipe by Janelle Bloom