Bakewell tart

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. Roll out the dough on a lightly floured work surface and use to line a…

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Bakewell tart

Ingredients

Step-by-step 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.

Recipe source: TheMealDB (TheMealDB — wymagana atrybucja)

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