If there is one traditional tart that I have loved year after year it will have to be the traditional bakewell tart and this is my personal take on the recipe that I used to make many times as a kid in my Grandma’s kitchen.
If you want to create new memories for your kids or grandkids then this is your chance…
6oz shortcrust pastry
2 tbsp raspberry jam
2oz caster sugar
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
flaked almonds to sprinkle on top
1. Pre heat the oven to 375°F
2. Roll out the pastry. Line a 20cm (8in) pie dish. Trim the edges and reserve some pastry. Bake blind at: 375°F for 15 – 20 mins. Spread the jam over the base of the pastry. Cream together the margarine and sugar then Beat in the egg, fold in the flour, ground almonds, milk and essence.
3. Sprinkle the flaked almonds on top before you put it in the oven.
4. Cook in a cool oven 325°F until firm to touch and golden brown on the top.
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