- 400g pack Genius Gluten Free Shortcrust Pastry
- 150g Chosen by you Raspberry Jam
- 125g Pure Dairy Free Sunflower Spread
- 125g caster sugar
- Few drops almond extract
- 2 large eggs
- 125g ground almonds
- 50g Self Raising Flour, plus extra for rolling
- 50g flaked almonds
- Icing sugar, to dust
Pre-heat the oven to 190C/170C Fan/Gas 5. Knead the pastry lightly, shape into a ball and fatten slightly.
Remove the base from a 22cm loose-based flan tin and put on a lightly floured surface. Put the pastry in the middle, then roll it out to form a circle about 3cm larger than the tin base.
Carefully lower the base and pastry into the tin, using your fingers to fold the pastry up the sides. Spread the jam over the pastry base.
Beat the sunflower spread, sugar and almond extract together until creamy. Add the eggs, ground almonds and flour. Beat until evenly mixed.
Put spoonfuls of the mixture all over the jam. Spread into an even layer very gently (to avoid the jam mixing with the almond mixture). Sprinkle over the flaked almonds.
Bake for 35 minutes. Leave to cool on a rack. Dust with icing sugar to serve.