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Weekend Breakfast

7:00 am 10:00 am

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Weekend Breakfast

7:00 am 10:00 am

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Bakewell Tart

Written by on March 28, 2021

Bakewell Tart:

 

 

Ingredients :

 

Filling:

125g of shortcrust pastry – home made or ready roll

Filling:

½ jar of raspberry or other jam

75g butter

75g caster sugar

1 large egg

Zest of a lemon

3 tablespoons of flour

120g of ground almonds

1tsp almond essence (not essential but DEFINITELY recommended)

½ tsp baking powder

Topping:

Juice of half a lemon and icing sugar to form a drizzle that keeps it’s shape.

Method: 

  • Put oven to 180° C
  • Place pastry in a pie dish and bake until just starting to change colour (15 to 20 mins)
  • Remove from the oven and allow to cool a little.
  • Spread the jam onto the pastry case
  • Prepare the almond filling by creaming the butter and sugar, add the egg and almond essence and fold in the ground almonds, flour and baking powder.
  • Spread carefully over the jam and put back into the oven for approximately 25 minutes until slightly risen but not over baked
  • Leave to cool.
  • Mix the lemon juice and icing sugar and drizzle over the cooled cake.
  • Delicious cold, even better still warm!

 

** Please Note, the above image is for illustration purposes only. **

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