Bakewell Tart
Indulge in the rich, nutty flavors of this delectable almond tart. A buttery short crust pastry encases a luscious filling made of ground almonds, sugar, and a hint of almond essence, creating a satisfying treat with a delightful crunch. The fruity touch of jam or zesty lemon curd adds a burst of flavor that complements the nuttiness perfectly. With its charming lattice design and sprinkle of blanched almonds on top, this almond tart is not only a delight to eat but also a beauty to behold. Dazzle your taste buds with each bite of this irresistible, homemade delight.
— Constant Cookbook
Ingredients
- 6oz short crust pastry
- FILLING:
- 2tbsp jam or lemon curd
- 3oz margarine
- 3oz caster sugar
- 4oz ground almonds
- 2oz ground rice
- 1 medium egg, beaten
- few drops almond essence (optional)
- blanched almonds
Instructions
- Heat oven to 190c/375f/gas mark 5. Line an 18cm (7inch) flan tin with 2/3 of the pastry, reserving remainder for the top. Spread the base with jam or curd.
- Cream margarine and sugar.
- Mix together the almonds and rice, add to the creamed mixture alternatively with the egg.
- Spread the mixture over the jam, then decorate with the lattice of pastry strips and blanched almonds. Bake for about 35-40 min.
Yield
Makes 6 slices
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