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| Bakewell Tart |
| ingredients: |
6oz
shortcrust pastry
(could use Pepperidge farm sheets
or pie crusts)
2 tbsp raspberry jam
2oz margarine
2oz caster sugar
1 egg
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
To decorate: flaked almonds |
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| method: |
Roll out pastry. Line 20cm
(8in) pie dish. Trim edges and
reserve pastry. Spread jam over
base of pastry. Cream together
margarine and sugar. Beat in
egg, fold in flour, ground almonds,
milk and essence.
Spread mixture evenly over
jam. Roll out pastry trimmings
and cut into 12mm (1/2in) strips.
Lay criss-cross over tart, seal
edge with water. Arrange flaked
almonds between pastry strips.
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Bake
until golden brown.
375 F 20=30 mins
200°C 20-30 mins. |
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