Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Puff pastry - 225 g (8 oz),
- Red jam - 4 tbsp,
- Ground almonds - 110 g (4 oz),
- Caster sugar - 110 g (4 oz),
- Butter - 50 g (2 oz), softened,
- Eggs - 3, beaten,
- Almond essence - * tsp.
- =
Directions
1. Pre-heat oven to 200C / 400F / Gas 6.
2. Roll out the pastry on a floured surface and use to line a 900 ml (1* pint) shallow pie dish. Knock up the edge of the pastry with the back of a knife.
3. Mark the rim with the prongs of a fork. Brush the jam over the base. Chill in the refrigerator while making the filling.
4. Beat the almonds with the sugar, butter, eggs and almond essence.
5. Pour the filling over the jam and spread it evenly. Bake for 30 minutes or until the filling is set. Serve warm or cold with fresh cream or custard.