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Method :
Cream together the margarine, caster sugar, almonds, lemon rind, egg and
15 ml/1 tbsp of the flour until well blended, then mix in the remaining
flour and the cinnamon to form a soft dough. Turn out on to a lightly
floured surface and knead lightly until smooth. Roll out two-thirds of the
dough and use to line a greased
20 cm/8 in flare tin (pie pan) placed on a baking (cookie) sheet. Chill
for 30 minutes. Roll out the remaining dough and cut into 1 cm/0.5 in
strips.
Place the raspberries in a saucepan with the granulated sugar and simmer
gently for about 10 minutes until soft. Spoon into the pastry (paste) case
and arrange the pastry strips across the top in a lattice pattern, damping
the edges of the pastry so they stick to the sides. Bake in a preheated
oven at 190°C/375°F/gas mark 5 for 30 minutes. Warm the redcurrant jelly,
brush it over the top to glaze, then leave to cool. Serve dusted with the
icing sugar. |