Bakewell Tart |
INGREDIENTS:
For the pastry:
2/3 cup flour
10 tbsp butter
1/3 cup sugar
1/4 tsp salt
1 egg yolk
1/2 tsp vanilla essence
1 tbsp cold water
For the filling:
125g butter
125g caster sugar
3 eggs
1/2 tsp almond extract
125g ground almonds
150g raspberry jam
25g flaked almonds
METHOD:
Preheat oven to 180 degrees celcius.
For the pastry:
Put flour, salt,butter and sugar into a bowl.
Rub together until it resembles breadcrumbs.
Mix in egg yolk, vanilla essence and water.
Knead together to form a soft dough.
Wrap in pastic wrap and refrigerated for at least 15 minutes.
Roll out to about 3 mm thick and use to line a 20 cm loose bottom tart tin.
Bake blind for 15 minutes.
Remove baking blind material and bake for a further 2 minutes.
For the filling:
Cream butter and sugar.
Beat in eggs abd almond extract.
Fold in ground almonds. Should be a thick paste.
For the tart:
Spread jam over the base of the tart.
Spread filling over the top.
Top off with flaked almonds
Bake for 40 minutes or until golden.
Remove from oven and allow to cool.
Remove from tin and dust with icing sugar.
Serve with custard, cream and fresh fruit.
Enjoy!
Just desserts here