Iced Bakewell Tart
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 175 g plain flour
- 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 caster sugar
- 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)
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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