INGREDIENTS

INSTRUCTIONS

40957    
Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the
sugar, then pass the mixture through a tamis.  Prepare a macaroon paste
by mixing, with a spatula, the rest of the  sugar, the ground powered
nuts, the egg whites and lemon rind.  Roll out the pastry to a
thickness of 2-3 mm ( 1/8 in) and line an 18  cm ( 7 in) tart tin with
a removable base. Prick it all over with the  prongs of a fork (Put it
in a refrigerator if you are not going to  bake it at once).  Pre-heat
the oven to 220 oC/425 oF.  Lightly sprinkle caster sugar over the
uncooked pastry, then spread  the raspberry puree over it in a smooth
layer.  Spread the macaroon mixture over the raspberry, smoothing the
surface  with the help of a spatula.  Cook the cake for 40 minutes in
the pre-heated oven. Reduce the heat  to 180 oC/350 oF after 20 minutes
if it is browning too quickly. Take  it out and leave it to cool a
little.  Scatter the slivered almonds over the top of the cake while it
is  still warm. Sprinkle the cake with icing sugar then put it under
hot  grill for just long enough to caramelise the sugar lightly. Take
care, as this takes barely a minute.  Let the cake cool, then take it
out of the tin.  (From: Fredy Girardet, Cuisine Spontanee, M Papermac,
ISBN 0 333  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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