Puss used to make this on her Tuesday baking days. All her baked stuff would go in her metal food safe and get eaten through the week. Sometimes she’d warm things through in the aga as the week went on.
Method
Line a flat tin with shortcrust pastry.
Cover with a thin layer of raspberry jam.
Blend the butter, almonds, sugar, egg and almond essence and spoon on top of the jam.
Bake in the oven for 25 mins or until golden and beautiful, at 370/380 Fahrenheit.
Ingredients
2 oz butter
2 oz ground almonds
2 oz castor sugar
1 egg
5-6 drops of almond essence
Short crust pastry
Jam
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