Name Bakewell tart

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bakewell-tartImperial
For the pastry
4 oz flour
2 oz butter
1 oz sugar
2 egg yolks, beaten
For the filling
2 oz butter
2 oz sugar
1 oz ground almonds
2 oz cake crumbs
few drops vanilla essence
1 teaspoon lemon juice
2 tablespoons raspberry jam
For the topping
4 oz icing sugar, sifted
1 tablespoon water
red food colouring


Metric
For the pastry
100 g flour
50 g butter
25 g sugar
2 egg yolks, beaten
For the filling
50 g butter
50 g sugar
25 g ground almonds
50 g cake crumbs
few drops vanilla essence
1 x 5 ml spoon lemon juice
2 x 15 ml spoons raspberry jam
For the topping
100 g icing sugar, sifted
1 x 15 ml spoon water
red food colouring


Sift the flour into a bowl. Rub in the butter then stir in the sugar. Add the egg yolks and knead lightly until the mixture forms a ball. Put the ball into a polythene bag and chill in the refrigerator for 30 minutes. Roll out the pastry and use to line a 20 cm/8 inch fluted flan dish. Prick the base and sides of the pastry with a fork and MICROWAVE ON MEDIUM for 6 minutes until dry on top.
For the filling, cream the butter and sugar together in a bowl until.pale. Stir in the almonds, cake crumbs, vanilla essence and lemon juice. Spread a thin layer of jam over the base of the pastry, cover with the filling and MICROWAVE ON LOW for 6 1/2-7 minutes until the filling has set. Set aside to cool.
Blend the icing sugar with the water to form a thin paste. Transfer 1 x 15 ml spoon/1 tablespoon of the icing to a separate bowl and beat in the red food colouring. Spread the white icing over the tart, then immediately pipe lines of red icing on top. Quickly draw a skewer across the lines in alternate directions to create a feathered pattern.
Serves 6-8

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