British Raspberry and Almond Tart with Oat Crust

Shopping list

• 150 g ground almonds

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• 100 g rolled oats — blitzed to a coarse flour

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• 60 g unsalted butter — melted

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• 2 piece medium eggs — beaten

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• 1 tsp vanilla extract

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• 150 g fresh raspberries

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• 2 tbsp flaked almonds — for topping

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Step by step

1. 1

   Preheat the oven to 180 °C (160 °C fan) and grease a 20 cm loose-bottomed tart tin.

2. 2

   In a bowl, mix 50 g of the ground almonds with the oat flour and melted butter until the mixture clumps; press firmly into the base and sides of the tin.

3. 3

   Bake the crust for 10 minutes until lightly golden, then remove and let cool slightly.

4. 4

   Whisk together the remaining 100 g ground almonds, beaten eggs and vanilla until smooth; pour into the crust.

5. 5

   Scatter the raspberries over the almond mixture, sprinkle with flaked almonds, then bake for 25– 28 minutes until the filling is set and golden.

6. 6

   Cool in the tin for 10 minutes, then transfer to a wire rack; serve warm or at room temperature.