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Bakewell Tart Recipe

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This recipe for Bakewell Tart, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jane MacKenzie


250g plain flour
125g unsalted butter
50g caster sugar
1 egg

100g unsalted butter
100g sugar
2 eggs
2 tsp almond extract
100g ground almonds
10g flour

raspberry jam
apricot jam

For Pastry:
Add flour and butter cut into chunks into a bowl, Mix with your hands until crumbly like bread crumbs. Add sugar and egg and mix just until dough forms a ball. This is a stiff dough. Place in fridge for 30 minutes. Take out of fridge. Roll into the size of your tart pan leaving edges uncut. Put back in the fridge for another 30 minutes. Roll or cut excess dough off of edge of tart pan. Brush bottom with raspberry jam. Set aside.

For filling:
Beat sugar and butter until very light and fluffy. This takes several minutes. Beat the eggs in a small dish then slowly add a tablespoon at a time, mixing well after each addition. If egg and sugar starts to separate add a wee bit of flour to bring it back to a smooth and creamy consistency. Add ground almonds and almond flavoring. Spread this mixture on top of the pastry, making sure not to mix the jam into the dough. Try to create a seal between the filling and a crust so that it won't separate. Sprinkle with slivered almonds. Bake at 180 C or 350C for 35 to 40 minutes until toothpick comes out clean.
Take a couple of tblsp of apricot jam and mix with enough water to make it the consistency of nectar. Brush over the top for a beautiful glaze. Serve with ice cream.

Personal Notes:
Personal Notes:
Jane MacKenzie is a pastry chef at Huntingtower in Perth, Scotland, who was kind enough to come to my house to teach me some Scottish goodies.




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