clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon



For the pastry dough

  • 1 3/4 cup (200g) all-purpose flour
  • 1/2 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 3/4 cup (75g) ground almonds
  • 1/2 cup (100g) sugar
  • zest of one lemon
  • 1 cup (225g) butter, softened
  • 2 egg yolks
  • 1/2 tsp. vanilla extract

For the filling

  • 14 oz. (400g) raspberry jam, blackcurrant or redcurrant jam

For the topping

  • 1/2 cup (125g) butter, softened
  • 1/3 cup (40g) confectioner’s sugar
  • 1/4 tsp. vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tbsp. (15g) cornstarch
  • 1 tsp. ground cinnamon
  • 1/4 cup (25g) sliced almonds


  1. In a small bowl sift flour, cloves and cinnamon together, mix in the ground almonds, sugar and lemon zest and set aside. In a large bowl, mix together butter, egg yolks and vanilla until light and fluffy. Add dry ingredients and mix until well combined and a mass is formed. It will be a rather soft dough. Shape into a ball, flatten, cover with plastic wrap and place in the fridge for 1 hour or overnight.
  2. Grease a 13×3.5 inch (33x9cm) tart tin. Roll out pastry dough on a floured surface so it won’t stick. Transver into the tart tin (can be tricky as the pastry will be rather soft) and carefully press pastry into the corners of the tart tin and patch any holes. Trim edges using a knife to ensure they are smooth and even. Fill in the jam and spread evenly into the pastry base.
  3. Preheat the oven to 350°F (180°C). For the topping, place butter, confectioner’s sugar and vanilla extract into a mixing bowl and mix until very soft and fluffy. Sift flour, cornflour and cinnamon together and add to creamed mixture. Beat together until all is well mixed. Place mixture into a piping bag fitted with a small star tube, and pipe over the jam filling diagonally one way then the other to create the lattice decor. Sprinkle crushed almond flakes around the edge of the tart. Bake for 30-35 minutes or until golden brown in color.


  • Enjoy baking!


  • Serving Size: 8