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Bakewell Tart

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June 4, 2013 by marksetchfield

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Serves 6, prep time 35 minutes, cooking time 40 minutes

For the pastry
8oz plain flour
4oz butter, cubed
1 pinch salt

1 egg
3 tbsp cold water

For the filling
3 tbsp raspberry jam
5¼oz butter
5¼oz caster sugar
3 whole eggs, plus 1 egg yolk
5¼oz ground almonds
1 rind of lemon, grated
2¾oz self-raising flour
1 tsp baking powder
1 tsp almond extract
Handful of flaked almonds
Icing sugar to dust

METHOD
For the pastry
Place the flour and butter into a food processor with a pinch of salt. Whiz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tbsp of cold water at a time, and then pulse until the dough comes together. Flatten into a disc, cover with cling film and chill in the fridge for no more than an hour. Roll out the pastry on a lightly floured surface to about ½ inch thickness. Line a 9-inch fluted tart tin. Then prick the base with a fork and chill for 20 minutes in the fridge. Next, heat the oven to 180 degrees celsius/gas mark 4. Place baking parchment over the pastry and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans; brush the inside of the pastry case with a little egg white and cook for a further 2 minutes, then cool slightly.

For the filling
Spread jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level over the pasty case. Bake for 20 minutes. Sprinkle with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set. Cool to room temperature, dust with icing sugar and serve with fresh cream or vanilla ice cream.

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