Following on from our recent Pastry Course I thought I would share my favourite Bakewell Tart recipe. The perfect combination of almond Frangipane, sweet jam and crisp pastry. Delicious served warm with ice cream or custard!

BAKEWELL TART

170g plain flour

pinch of salt

80g butter

1 TBSP caster sugar

1 egg, mixed with 2 TBSP cold water

Filling:

150g margarine

150g caster sugar

2 eggs

50g ground rice

100g ground almonds

1 tsp almond essence

4 TBSP seedless raspberry jam

Flaked almonds to decorate

METHOD

1. Preheat oven to 180C / gas mark 4.
2. Make the pastry : sieve the flour into a large bowl and add the salt.
3. Cut the butter into small pieces and add to the flour. Rub in with your fingertips until it resembles fine breadcrumbs.
4. Mix the egg with the water in a small dish and add gradually to the flour mixing with a round ended knife. Add enough to just bring the pastry together.
5. Cut off ¼ of the pastry to save for the lattice top.
6. Roll out the remaining pastry on a floured table and line a 18cm flan tin. Trim away any excess and chill in the fridge until needed.
7. Make the filling : Beat the margarine with the caster sugar until pale and fluffy. Gradually add the eggs. Finally fold in the ground rice and almonds and add the almond extract.
8. To assemble : spread the jam in the bottom of the pastry case and top with the filling mix. Set aside.
9. Roll out the remaining pastry into a large rectangle and cut 6 equal lengths. Use these to create a lattice effect over the top of the filling. Trim off any excess.
10. Place in the preheated oven for 20-25minutes until golden and the filling is set.
11. Decorate with the flaked almonds half way through cooking if desired.
12. Serve warm or cold with custard or ice cream.