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Bakewell Tart  Veg   HT DP    English   60mins

Serves 4     Hot  Vegetarian  Nuts Desserts Puddings  British  England  Europe




200g/7oz Shortcrust Pastry

75g/3oz Butter

75g/3oz Sugar

1 Egg

25g/1oz Plain Flour

75g/3oz Ground Almonds

40g/1 oz Cake Crumbs

1 tbsp Milk

3 tbsp Raspberry Jam






1. Preheat the oven to 190C, 375F, Gas mark 5.


2. On a floured board, roll out the pastry to 5mm/ inch thick and use to line a 18cm/7 inch flan tin.


3. In a bowl, cream together the butter and sugar until creamy then gradually add the eggs. Beat well. Stir in the flour, almonds, cake crumbs and milk and beat with a wooden spoon. Set aside.


4. Spread the jam over the base of the pastry case then top with the almond mixture. Level with a palette knife. Bake in the oven for 45 minutes. Serve hot.






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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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