1 pack ready-made shortcrust pastry
butter, softened, for greasing
4tbsp raspberry jam (or any jam you prefer)
150g/5½oz curd cheese
4tbsp caster sugar
1tbsp ground almonds
1 lemon, zest only
2 free-range eggs
small handful raisins
2 tsp icing sugar, for dusting
whipped cream, clotted cream or fresh fruit, as desired
Preheat the oven to 180C/350F/Gas 4.
On a floured surface, roll out the pastry until it's 5cm/2inches bigger than the sides of your loose-bottomed tart tin. Grease the tin, then, using the rolling pin, roll the pastry over the top of the tin, being careful not to stretch it too much. Tuck the pastry into the tin, being careful not to tear or pierce it. Leave the edges of the pastry to hang over the sides of the tin.
Spread the jam liberally over the bottom of the pastry. In a mixing bowl, mix the curd cheese, sugar, ground almonds and lemon zest.
Break the eggs into the bowl, add some raisins and mix thoroughly.
Pour the mixture over the top of the jam, then bake the tart in the preheated oven for 15-20 minutes, until the pastry is cooked and golden.
Allow the tart to cool before you trim off the excess pastry. Dust with the icing sugar. Serve with whipped cream, clotted cream, or just some fresh fruit.
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