Bakewell Tart

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• 175 g plain flour
• 85 g chilled butter, diced
• 1 tablespoon icing sugar
• 1 egg yolk
• 3 tablespoons raspberry jam
• 25 g sliced almonds
• 85 g ground almonds
• 85 g butter, room temperature
• 85 g golden caster sugar
• 3 eggs, beaten
• 1 -2 drop almond essence
• 25 g icing sugar

Recipe

• 1 gently heat the ground almonds for the filling in a small frying pan,stirring often, for 1-2 minutes to lightly brown.cool. rub the flour & diced, chilled butter together with your fingers to make fine crumbs.stir in 1 tbsp of icing sugar,then the yolk, then gradually add 3 tbsp cold water or enough so that the dough comes together.gather it into a ball.
• 2 roll the pastry on to a lightly floured surface & use to line a 4cm deep 20cm fluted flan tin,fitting the pastry into each flute so that it does not shrink during baking. chill for 1 hour.
• 3 heat oven to 200c/fan 18oc/gas 6. line the pastry with greaseproof paper & baking beans & bake for 12 minutes, then remove paper & beans & bake for a further 5 minutes. lower the heat to 180c/fan160c/gas4. cream the butter & sugar for the filling with a electric whisk until light & creamy. gradually add teh eggs, beating well after each addition - the mixture will look curdled.lightly fold in the ground almonds & almond essence.
• 4 spread jam over the base of the pastry.pour over the almond filling, sprinkle with almonds & bake for 25-30 minutes until pale golden. cool slightly. to make the icing,sift the sugar into a bowl& stir in a few drops of cold water to make a thickish consistency. drizzle it over the tart, allow to set.