Raspberry & Almond Crumble Tart

• 1½ cups (225g) frozen raspberries
• 1 tsp CSR Soft Icing Sugar Mixture
• Almond crumble pastry
• 150g (5 ounces) butter, softened
• 1 tsp vanilla extract
• 2/3 cup (150g) CSR Caster Sugar
• 1 egg
• ½ cup (60g) ground almonds
• 1½ cups (225g) White Wings Plain Flour

1. Make almond crumble pastry.
2. Roll two-thirds of the pastry between sheets of baking paper until large enough to line 11cm x 35cm (4½-inch x 14-inch) rectangular loose-based flan tin. Lift pastry into tin, press into base and sides; trim edge. Prick pastry base with fork; refrigerate 30 minutes. Reserve remaining pastry.
3. Meanwhile, preheat oven to 200°C/400°F.
4. Place tin on oven tray; bake, about 10 minutes or until browned lightly.
5. Sprinkle raspberries over pastry base, sprinkle with remaining crumbled pastry. Bake further 20 minutes or until well browned; cool in pan.
6. Dust with sifted icing sugar before serving.

Almond Crumble Pastry 

1. Beat butter in small bowl with electric mixer until smooth.
2. Add extract, sugar and egg; beat until combined.
3. Stir in ground almonds and half the flour. Work in remaining flour using hand.
4. Knead pastry on floured surface until smooth. Wrap pastry in plastic; refrigerate 30 minutes.