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Traditional English Recipe - Bakewell Tart
Bakewell tart is a traditional British dessert. It's very sweet, but if you like almonds, extremely moreish. It was recently named Britains favourite baked treat. This is Lynne's favourite recipe.
Ingredients (Serves 6)
6 oz short crust pastry (You can buy pre baked pie crusts in the UK)
For the filling2oz butter
2oz castor sugar
2oz raspberry jam
1 lemon - remove 2tsp lemon rind and 2tsp lemon juice
1 oz cake crumbs
2oz ground almonds
Flaked almonds for decoration
- Roll out the pastry evenly and line the flan ring to create a pastry case.
- Spread the jam evenly on the bottom of the pastry case.
- Beat the butter and sugar to a cream.
- Add 2 tsp grated lemon rind and beat in the eggs.
- Mix in cake crumbs, ground almonds and lemon juice.
- Spread the mixture into the pastry case. (Use any leftover pastry for decorative strips.)
- Sprinkle the flaked almonds over the tart.
- Bake for 20 mins at 400°F, then cover with foil (to prevent burning) and bake for about another 20 mins until the centre is firm to the touch.
To beat: To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor.
To mix: To beat or stir food ingredients together until they are combined.
To roll out: To reduce the thickness of pastry or dough by applying equal pressure with a rolling pin.
To spread: To apply on a surface in an even layer.
To sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid, eg sprinkle the caster sugar over the fruit or sprinkle the brandy over the fruit cake.