Bakewell tart

Summary

Dessert - British

Ingredients

• 175 Wheat flour (g/6oz)
  Swaps (2)
• 75 Butter (g/2½oz)
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• 125 Butter (g/4½oz)
  Swaps (2)
• 1 Egg
  Swaps (2)
• 2 tablespoons Water (-3)
• 125 Caster Sugar (g/4½oz)
  Swaps (1)
• 125 ground almonds (g/4½oz)
• teaspoons almond extract
• 50 flaked almonds (g/1¾oz)
  Swaps (1)
• 1 tablespoon raspberry jam

Instructions

1. 1

   To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

2. 2

   Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.

3. 3

   Preheat the oven to 200C/400F/Gas 6 (180C fan).

4. 4

   Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

5. 5

   For the filing, spread the base of the flan generously with raspberry jam.

6. 6

   Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

7. 7

   Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.