Ingredients
- 6 oz flour
- 4 oz butter
- 1 large egg yolk
- 2½ oz vanilla sugar or castor sugar
- grated rind of ½ lemon, grated
- a few drops vanilla essence
- 4 oz unsalted butter
- 4 oz castor sugar
- 4 oz ground almonds
- 2 eggs, beaten
- 1 tbsp Kirsch or white rum
- a few slivered almonds
Method
- Make the pastry as usual, using vanilla sugar if you have it, or adding a few drops of vanilla essence.
- Chill the pastry, then use it to line a 9-inch flan ring.
- Bake blind for 15 minutes, then remove and cool.
- To make the filling, cream the butter and sugar together, either by hand or in a processor, then add the ground almonds.
- Add the beaten eggs mixed with the Kirsch or rum, and mix to combine.
- Spread the filling in the pastry shell and scatter the slivered almonds over the surface.
- Bake for 25–35 minutes at 350°F / 180°C / gas mark 4.
- Allow to cool before serving, but do not chill. Serve with crème fraîche or lightly whipped cream.
Notes
Use vanilla sugar if available, otherwise add a few drops of vanilla essence. Rose Gray sometimes incorporates fruit in the filling, like a layer of halved apricots underneath the almond cream. Do not chill before serving. Serve with crème fraîche or lightly whipped cream.