Bakewell tart

Ingredients

easy

serves 4

20 minutes 40 minutes + 30 minute’s to rest

PASTRY

200 g/7 oz plain flour, plus extra for dusting

100 g/3 oz butter, diced, plus extra for greasing 50 g/1 oz icing sugar, sifted finely grated rind of 1 lemon

1 egg yolk, beaten

3 tbsp milk

4 tbsp strawberry jam

FILLING

100 g/1 oz butter 100 g/2 oz brown sugar

2 eggs, beaten

1 tsp almond essence 75 g/2 oz ground rice

3 tbsp ground almonds

3 tbsp flaked almonds, toastedicing sugar, to dust

To make the pastry, sift the flour into a bowl. Rub in the butter. Mix in the icing sugar, lemon rind, egg yolk and milk. Knead briefly on a lightly floured work surface. Leave to rest for 30 minutes.

Preheat the oven to 190°C/375°F/Gas Mark 5. Grease a 20-cm/8-inch ovenproof flan tin with butter. Roll out the pastry to a thickness of 5 mmI’A inch and use it to line the base and sides of the tin. Prick all over the base with a fork, then spread with jam.

To make the filling, cream together the butter and sugar until fluffy. Gradually beat in the eggs, followed by the almond essence, ground rice and ground almonds. Spread the mixture evenly over the jam-covered pastry, then scatter over the flaked almonds. Bake in the preheated oven for 40 minutes, until golden. Remove from the oven, dust with icing sugar and serve.

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