Bakewell Tart
225g (8 oz) Shortcrust or Puff pastry.....(must admit I always try and have some ready made baked cases on standby...makes it far quicker to prepare)
225g (8 oz) Shortcrust or Puff pastry.....(must admit I always try and have some ready made baked cases on standby...makes it far quicker to prepare)
110g (4 oz) Ground Almonds
110g (4 oz) Caster Sugar
50g (2 oz) Butter
3 Eggs (medium)
4 tbsp Strawberry Jam
¼ tsp Almond Essence
Flaked Almonds (optional)
Pre-heat oven to 200 °C; 400 °F; Gas 6. Roll out the pastry on a floured surface. Line a 900 ml (1½ pint) shallow dish or pie tin. Mark the rim with the prongs of a fork. Chill in the refrigerator while making the filling. Beat the almonds with the sugar, butter, eggs and almond essence. Spread the pastry with an even layer of jam and pour in the filling. (I sometimes use cooked pureed apple for a change)
(Scatter a few flaked almonds over the top if you like)
Bake for 30 minutes or until set. Serve warm or cold.
Flaked Almonds (optional)
Pre-heat oven to 200 °C; 400 °F; Gas 6. Roll out the pastry on a floured surface. Line a 900 ml (1½ pint) shallow dish or pie tin. Mark the rim with the prongs of a fork. Chill in the refrigerator while making the filling. Beat the almonds with the sugar, butter, eggs and almond essence. Spread the pastry with an even layer of jam and pour in the filling. (I sometimes use cooked pureed apple for a change)
(Scatter a few flaked almonds over the top if you like)
Bake for 30 minutes or until set. Serve warm or cold.
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