1/4 lb Butter
9″ baked pastry shell,cooled
1/4 c Almonds; shelled
1/4 c Sugar, caster
1 ts Distilled rose water
2 g Eggs. large
1 1/2 c Raspberries or loganberries
Heat the oven to 400 degress. Dice the butter and barely melt it in a
small saucepan over low heat. Away from the heat, add the sugar and
then stir in the ground almonds(which can be ground in the food
processor.), the rosewater and the lightly beaten eggs in that order.
Tip the chilled berries into the pie shell, spreading them evenly,
and then pour the almond mixture over the fruit. Bake for 35-40
minutes until the Bakewell topping is pale gold and puffed up.
This recipe is from England;the rosewater is not essential.