Best British Food - Bakewell Tart

Bakewell Tart

This recipe has been kindly donated by Rebecca Riley from Blackburn, UK.

Ingredients

9oz shortcrust pastry
2tblsp raspberry jam
6oz soft margarine
6oz caster sugar
3 eggs, beaten
3oz ground almonds
3oz self-raising flour

Preheat the oven to 190°C or Gas Mark 5.

Roll out the pastry and line 2 x 8in pie tins.

Line the pastry with foil and fill evenly with baking beans, uncooked rice or pasta.

Bake for 10 minutes, remove the foil and bake for a further 5 minutes or until the pastry is lightly browned and dry.

Cream together the sugar and margarine until fluffy.

Add the eggs a bit at a time and fold in the flour and almonds.

Spread the jam on the pastry bases, then place the mixture on top of the jam.

Reduce heat to 160°C (140°C fan oven) or gas mark 3 and bake for 20-25 minute or until sponge is set.

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	Preheat the oven to 190°C or Gas Mark 5.
	Roll out the pastry and line 2 x 8in pie tins.
	Line the pastry with foil and fill evenly with baking beans, uncooked rice or pasta.
	Bake for 10 minutes, remove the foil and bake for a further 5 minutes or until the pastry is lightly browned and dry.
	Cream together the sugar and margarine until fluffy.
	Add the eggs a bit at a time and fold in the flour and almonds.
	Spread the jam on the pastry bases, then place the mixture on top of the jam.
	Reduce heat to 160°C (140°C fan oven) or gas mark 3 and bake for 20-25 minute or until sponge is set.