Baking
Bakewell Tart
Ingredients
- 275 gr. (10 oz.) shortcrust pastry
- 75 gr. (3 oz.) butter, at room temperature
- 75 gr. (3 oz.) caster sugar
- 2 eggs, beaten
- 170 gr. (6 oz.) can Carnation Evaporated Milk
- 110 gr. (4 oz.) ground almonds
- ½ tsp. almond essence
- 15 gr. (1 oz.) self raising flour, sifted
- 5 tbsp. raspberry jam
- Preheat oven to 180°C
- Lightly grease a 23 cm (9") flan tin
Method
1
Roll out pastry and use to line the flan tin. Reserve the trimmings.
2
Bake the pastry case blind for 15 minutes.
3
Beat together the butter and sugar. Beat in the eggs, Carnation milk, almonds and almond essence. Fold in the flour.
4
Spread the jam over the cooked pastry case. Spoon over the creamed mixture. Roll out the reserved pastry and use to make a lattice. (Use a lattice cutter if you have one!)
5
Return the tart to the oven and bake for approx. 30 mins. or until golden.