Giant jammy biscuit- or some such thing
Rose gives an ominous warning - a simple and elegant recipe which requires the skill of a crafts person to achieve. I am not ashamed to admit a little preening after this pulled out of the oven.
Despite Rose's warning, I did find this recipe pretty simple, and relatively quick. Well, definitely quick in effort. Chilling time extends this to something that can't be knocked out quickly. Rose has you makes the biscuit first, but I think in future I would reduce the jam first because that took the longest time to cool, and protracted the time a little more.
Actually have just reread the French orange tart pastry and they are really nothing alike other than the turbinado sugar. Good for you all to know how amazing that pastry is.
Once the jam was applied, the edges painted with (sorry can't use the word moistened because I know loads of people who have the heebies from that word) water and then the top biscuit is applied. I am not quite sure how I did that. I think I just lifted it up and plonked it on top. Like a true crafts person.
The end result was a big biscuit, resulting in great excitement. Once cut into 12 wedges, it was slightly less exciting but also meant there was no fighting to the death to see who took the biscuit.
This is the type of sandwich biscuit I like making. Only two shapes to cut and sandwich instead of endless rolling and faffing. The biscuit was the right mix of tartness from the raspberry jam and buttery crunch from the biscuit. Note to self though - don't add salt to the mix if you are using salted butter.