- 1 quantity short crust pastry
- 125g butter (or vegan alternative) at room temperature
- 125g caster sugar
- 2 medium eggs
- 2 good punches of salt
- 125g ground almonds
- 1 tbsp flour
- 200g smooth peanut butter (preferably with no added sugar)
- 215g (⅔ cup) seedless raspberry preserve
- 1 tablespoon apricot jam
- 1 teaspoon water
- ¼ cup honey roasted peanuts (optional)
Using a 23cm loose-bottomed tart tin, take the pastry out of the fridge and roll it out on a lightly floured work surface until it is the thickness of a PocketChip (or a pound coin). Line the tart tin with the pastry, trim the edges and prick the base with a fork. Return it to the fridge and make the peanut butter filling.
Cream together the butter (or vegan alternative) and sugar in a food processor or mixer until white and fluffy; this will take a few minutes. Add one egg at a time, mixing thoroughly, and add the salt.
Add the ground almonds and pulse-blend, followed by the flour. Pulse in the peanut butter.
Preheat the oven to 170C/330F
Remove the tart case from the fridge, spread the raspberry preserve evenly over the bottom of the dough and then top with the peanut butter mixture, even out the mix using the back of a spoon.
Bake for around 45 minutes, but keep checking after 30 minutes. Once cooked, the top should be golden brown. Remove from the oven and prepare glaze.
In a small microwave safe bowl or in a small pot on the stove top, melt together the apricot preserve and water. Using a pastry brush, brush the top of the tart with a layer of the melted apricot preserve.
Scatter the honey roasted peanuts over the tart.