Homemade Bakewell Tart
Homemade Bakewell Tart covered in cream
There is nothing like a homemade treat and you cannot beat Bakewell tart served with cream, so let's get cooking and save some time by using a ready-made shortcrust pastry base.
WHAT YOU WILL NEED
One 8 inch/20 cm shortcrust pastry base rather than making your own
1-2 tablespoons of Strawberry or Raspberry or Apricot Jam
1 medium egg - beaten
125 grams of ground almond
125 grams of butter or margarine
100 grams caster sugar or normal sugar, use a little less if you don't like it too sweet
1/2 teaspoon almond extract
Tablespoon of almond flakes
2 teaspoons of icing sugar and a few drops of water to make the icing sugar fluid
Uncooked Bakewell tart
WHAT TO DO
Spread the jam onto the base of the shortcrust pastry case until the base is completely covered. Now place the butter into a container and microwave until melted, then add the ground almonds. the almond extract, sugar and beaten egg and stir into a smooth paste, then pour into the shortcrust pastry base, smoothing out, then sprinkle the almond flacks over the top of the tart.
Once done cover the tart with a little aluminium foil so it does not burn and then place into a 180 degree heated oven and cooked for 30 to 35 minutes.
Once the tart is cooked let it stand, then serve with cream or custard.