United Kingdom Lemon and Almond Polenta Tart

Shopping list

• 100 g unsalted butter — softened

  Sub
• 150 g ground almonds

  Sub
• 50 g fine polenta

  Sub
• 3 piece eggs — beaten

  Sub
• 2 piece lemon zest — finely grated

  Sub
• 2 tbsp lemon juice

  Sub
• 1 tsp baking powder

  Sub
• 150 g fresh raspberries — to top

  Sub
• 1 tsp vanilla extract

  Sub

Step by step

1. 1

   Preheat your oven to 170°C (150°C fan). Grease and line a 20 cm round loose-bottomed tart tin with baking parchment.

2. 2

   In a large bowl, beat together the softened butter until creamy. Stir in the ground almonds and polenta.

3. 3

   Add the beaten eggs, lemon zest, lemon juice, baking powder and vanilla extract. Mix well until the batter is smooth and evenly combined.

4. 4

   Pour the batter into the prepared tin and smooth the surface with the back of a spoon.

5. 5

   Bake for 30– 35 minutes, or until the tart is golden on top and a skewer inserted into the centre comes out clean.

6. 6

   Allow the tart to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

7. 7

   Once cooled, top with fresh raspberries arranged in a single layer. Serve sliced.