Bakewell Tart Veg HT DP 60mins

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Bakewell Tartï¿½ï¿½Vegï¿½ï¿½ HT DPï¿½ï¿½ï¿½ Englishï¿½ï¿½ 60mins

Serves 4ï¿½ï¿½ï¿½ï¿½ Hotï¿½ï¿½Vegetarianï¿½ Nuts Desserts Puddingsï¿½ Britishï¿½ Englandï¿½ Europe

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Ingredients

200g/7oz Shortcrust Pastry

75g/3oz Butter

75g/3oz Sugar

1 Egg

25g/1oz Plain Flour

75g/3oz Ground Almonds

40g/1 ï¿½ oz Cake Crumbs

1 tbsp Milk

3 tbsp Raspberry Jam

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Instructions

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

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2. On a floured board, roll out the pastry to 5mm/ï¿½ inch thick and use to line a 18cm/7 inch flan tin.

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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.

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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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More Dessertï¿½ Recipesï¿½ | ï¿½ Sweet Sauce Recipesï¿½ |ï¿½ What's in Season

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