The recipe I used is from Doves farm:
100g GF plain flour
3 tbs water
Rub the butter and flour between your fingers until it looks like breadcrumbs (best to take off all of your rings when doing this)
Add the water and, using a knife, bring the mixture into it, once it starts to combine you can use your hands again, however do not overwork as it's nice when the pastry is short rather than tough, you need your dough ball to be quite sticky.
Wrap in Clingfilm and place in the fridge for 15 mins
Pre-heat the oven to gas 4
Grease your tin
Flour your surface and roll out your pastry and put it in your tin, trim your edges
2-3 tbs seedless raspberry jam
50g caster sugar
25g GF plain flour
50g ground almonds
Spoon your jam onto your pastry case and spread out so you have an even layer.
Crack the eggs into a bowl, add your caster sugar and beat until light and fluffy.
Add the ground almonds and GF flour and mix.
Spoon over the jam.
Sprinkle with flaked almonds.
Cook for 30 mins or until golden brown.
We love to eat ours with hot custard, enjoy :)
Lupin Girl x