Hollander Torte (Strawberry Pie)

Rich Short Crust Pastry

100g butter / margarine
60g icing sugar
1 egg yolk
200g plain flour, sifted
2 tablespoons strawberry jam (or any fruit jam)

Filling

120g butter / margarine
80g castor sugar, 2 eggs
80g plain flour, sifted
100g grounded almond

Decoration

30g flaked almonds

Method

1.   Pastry: Cream butter and icing sugar till light, add egg yolk and cream
     till well-combined. Add flour and mix into a pliable dough. Rest for
     20 minutes.
2.   Roll pastry in between two sheets of plastic till 3mm thick and big
      enough to line a 22cm/9" pie dish.
3.   Remove the top plastic sheet, invert and place the pastry over the pie
      dish. Press neatly and remove the excess pastry from the sides. Brush
      strawberry jam on the base.
4.   Filling: Cream butter and castor sugar till light, add eggs one at a 
      time, beating well after each addition. Fold in sifted four and ground
      almond, mix till well-combined.
5.   Pour filling mixture onto the pie dish and spread neatly. Sprinkle 
      flaked almonds on top as decoration.
6.   Bake in a pre-heated oven at 180 degrees for 35-40 minutes till 
      golden brown. Remove, leave to cool before serving.