Iced Bakewell Tart

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pinch salt
  • 60
    g butter, cut into small pieces
  • 50
    g lard, cut into small pieces (white vegetable fat)
  • 2
    small egg yolks, beaten
  • 125
    g butter, melted
  • 125
    g almonds, ground
  • 2
    large eggs, beaten
  • 3
    drops almond essence
  • 2
    tablespoons seedless raspberry jam
  • 125
    g icing sugar, sifted
  • 6
    teaspoons lemon juice, fresh
  • 25
    g almonds, toasted (flaked)
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DIRECTIONS

  • Preheat the oven to 200C/400F/Gas 6. Place the flour and salt in a bowl, rub in the 50g butter and vegetable fat until the mixture resembles breadcrumbs. Alternatively, blend quickly, in short bursts in a food processor.
  • Add the 2 egg yolks and sufficient water to make a soft, pliable dough. Knead lightly on a floured board the chill in the refrigerator for about 30 minutes. Roll out the pastry and use to line a 23 cm loose-bottomed flan tin.
  • For the filling, mix together the 125 g melted butter, caster sugar, almonds and 2 beaten eggs and add a few drops of almond essence. spread the base of the pastry case with the raspberry jam and spoon over the egg mixture.
  • Bake in the preheated oven for about 30 minutes or until the filling is firm and golden brown. Remove from the oven and allow to cool completely.
  • When the tart is cold make the icing by mixing together the icing sugar and lemon juice, a little at a time, until the icing is smooth and of a spreadable consistency.
  • Spread the icing over the tart, leave to set for 2-3 minutes and sprinkle with the flaked almonds. Chill in the refrigerator for about 10 minutes and serve.
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