- Preheat the oven to 200oC, gas mark 6.
- Roll out the pastry on a floured surface and line a 23cm round fluted flan tin. Line with baking parchment and baking beans and bake for 15 minutes. Remove the parchment and beans and cook for a further 5 minutes. Remove from the oven and allow to cool.
- Reduce the oven to 180oC, gas mark 4.
- To make the filling, whisk together the butter, ground almonds, sugar, eggs, almond essence and 25g desiccated coconut. Blend together the remaining 2 tbsp coconut with the jam and spread over the pastry base. Pour over the filling and sprinkle with pumpkin seeds. Bake for 30 minutes until golden.
- Serve warm or cold.
Cooks tip
Try using apricot jam or chocolate hazelnut spread on the pastry base instead of raspberry jam.
Ingredients:
Prep time: 20 minutes
Cook time: 55 minutes
Serves 8
500g block shortcrust pastry
50g butter, softened
100 g Crazy Jack Ground Almonds
125g caster sugar
3 medium eggs
½ tsp almond essence
25g Crazy Jack Desiccated Coconut + 2 tbsp
3 tbsp raspberry jam
1 tbsp Crazy Jack Pumpkin Seeds
