BAKEWELL TART (DESSERTS)

INGREDIENTS

Pastry

• 175g plain flour
• pinch of salt
• 75g butter
• 2-3 tbsp cold water

Filling

• 100g butter,softened
• 100g caster sugar
• 175g self raising flour
• 1tsp baking powder
• 2 eggs
• 1/2 tbsp milk
• 1/2 tsp almond essence
• 4 tbsp raspberry jam
• 2 tbsp flaked almonds

PREPARATION

Pre heat the oven to 170°C (325°F) ,gas mark 3, and lightly grease a 23cm (9 inch) tart tin

METHOD

1. Place the flour, butter and salt into a food processor until it resembles fine breadcrumbs.

2. Empty into a small mixing bowl and add the water a little at a time using a cold dinner knife, and stir until the dough binds together.

3. Knead slightly, and roll the pastry out on lightly floured work surface to the size of the greased tart tin.

4. Line to tin with dough, trim the edges.

5. Spread the jam over the pastry base and set aside.

6. To make the filling put the butter, sugar, flour, baking powder, eggs, milk and almond essence into a bowl and mix together until well blended.

7. Spread the mixture on top of the jam.

8. Sprinkle with the flaked almonds and bake in the pre-heated oven for about 20-25 minutes or until the top is firm to touch.

9. Leave to cool in the tin before serving.