Bakewell Tart
easy to make and soooooo tastey
Difficulty Level: easy
Ingredients
- 6oz/170g plain flour
- 1/4 level teaspoon salt
- 1 1/2 oz/42g butter
- 1 1/2 oz/42g lard
- for the filling:
- 4oz/113g butter
- 4oz/113g castor sugar
- 1 egg
- 1oz/28g ground almounds
- 3oz/85g ground rice
- 1/2 teaspoon almound essence
- 1 heaped tablespoon strawberry jam
Instructions
set oven to 200’c
sieve flour and salt into a bowl. cut fats in small pieces and rub into the flour until mixture resembles fine breadcrumbs. mix to a firm dough with water. roll pastry out thinly on a lightly floured surface. use line an 8 inch plain flan ring, placed on a baking sheet ; reserve trimmings. stab the base with a fork. cool for 10 mins.
heat butter for filling until it has just melted, but is not brown. stir in sugar and cook for 1 minute, then add egg, ground almounds, rice and essence. spread jam in base of flan case and pour filling on top. roll strips from pastry trimmings and arrange in a lattice pattern on top of the tart, fixing with milk.
bake tart for about 30 mins in a hot oven until well risen and golden brown. the filling shoud spring back into shape when lightly pressed. remove flan ring. cool on wire tray.
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