Bakewell Tart
Over a year ago
2,719 views
Ingredients
- THE FILLING
- 2 tblsps Apricot Jam
- 50g Mixed dried Peel (optional) recommended
- 50g Butter
- 50g Caster Sugar
- 15g S.R Flour
- 1 medium Egg
- 50g Ground Almond
- Few drops Almond Essence
- 40g Blanched Split Almonds
- THE PASTRY LINING
- Shortcut Pastry. using 150g plain Flour or ready rolled
Accompaniment
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Description
A very old, traditional pud best served with custard. Simple to make and delicious to eat.
Method
-
1
Use a 18cm flan tin and line with the pastry and spread the Jam over the base, remove to the Fridge while you make the filling.
1. Simply blend the rest of filling ingredient together (EXCEPT THE BLANCHED ALMONDS)
2. Take the Pastry lined flan tin from the fridge and pour
in the filling, smooth it out. Scatter on the Blanched Almonds and bake for 10-15 mins at 190 degrees centigrade.
Sound a bit like my system of recipes. I intend to try at least a couple of yours and will, of course, let you know. best regards
Oh - my original comment on your Bakewell tart has disappeared!
Thank you. The majority are my own, or adaptations of various recipes that I have used over the years, either from books, magazines, the internet or friends and family. I try to credit the source if I can remember it. I started keeping them on here to reduce the piles of paper and it is proving to be so useful that I have amassed quite a collection already. Let me know if you try any out.
Thanks,it's a recipe from an old falling to bits McDougal book condensed by me. Incidently, you've submitted some great recipes are they all yours?