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1
First make the jam filling.
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2
Place the raspberries and caster sugar in a small saucepan over a low heat.
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3
Heat gently for about 10 minutes, allowing the berries to slowly break down and reduce to a jammy consistency, then set aside to cool.
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4
Next make the almond filling.
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5
Cream the margarine and sugar together gently with a wooden spoon until pale and fluffy.
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6
Add the egg replacer mixture, bit by bit and stirring as you go until fully combined, then stir in the ground rice, ground almonds and almond extract.
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7
Preheat the oven to 190C/375F/gas mark 5.
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8
Roll out the pastry and fill the tart tin.
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9
Spread the base of the tart with the raspberry jam and then carefully spoon over the almond filling, smoothing the top into one even layer using the back of a spoon.
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10
Scatter over the flaked almonds and bake in the oven for 3540 minutes or until golden on top.
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11
Serve on its own, cooled down, or still warm with a scoop of vanilla ice cream on the side.
