Old Fashioned Bakewell Tart

Old Fashioned Bakewell Tart
 
alt

This recipe was uploaded
by Allora Andiamo

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Pastry:
  • 200g plain flour
  • 100g butter
  • 1/2 tsp salt
  • A couple of tbsp of cold water
  • Filling:
  • 3 heaped tbsps of raspberry jam
  • 100g castor sugar
  • 100g icing sugar
  • 120g ground almonds
  • 50g semolina
  • 2 med eggs
  • 3 heaped tbsp slivered almonds
  • A few drops of almond essence
Pastry:

1. Mix together the flour,butter and salt. Rub between your fingers till the mixture resembles large breadcrumbs.
2. Add the water, continue mixing, then knead into a ball. Place in the fridge for 1 hour.

3. Grease a flan/tart tin (approx 22cm). Preheat oven to 200C.
4. Roll out the pasty thinly and transfer to the tin. Trim the edges.
5. Mix together the almonds, semolina and both sugars.
6. Whisk the eggs with the almond essence and add to the almond mixture, stirring well.
7. Spread the raspberry jam over the pastry base.
8. Pour in the almond mixture and spread evenly.
9. Sprinkle with the slivered almonds then bake at 200C for approx 25-30 mins, till firm.
10. Allow to cool completeley then sprinkle with a little icing sugar.

Old Fashioned Bakewell Tart

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Allora Andiamo

 
 

Method


Pastry:

1. Mix together the flour,butter and salt. Rub between your fingers till the mixture resembles large breadcrumbs.
2. Add the water, continue mixing, then knead into a ball. Place in the fridge for 1 hour.

3. Grease a flan/tart tin (approx 22cm). Preheat oven to 200C.
4. Roll out the pasty thinly and transfer to the tin. Trim the edges.
5. Mix together the almonds, semolina and both sugars.
6. Whisk the eggs with the almond essence and add to the almond mixture, stirring well.
7. Spread the raspberry jam over the pastry base.
8. Pour in the almond mixture and spread evenly.
9. Sprinkle with the slivered almonds then bake at 200C for approx 25-30 mins, till firm.
10. Allow to cool completeley then sprinkle with a little icing sugar.
Show/hide comments

comments powered by Disqus