Bakewell tart
Cuisine Britannique Sans porc
Instructions
- 1
To make the pastry, measure the Farine into a bowl and rub in the Beurre with your fingertips until the mixture resembles fine breadcrumbs
- 2
Ajouter the water, mixing to form a soft dough.
- 3
Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin
- 4
Leave in the fridge to chill for 30 minutes.
- 5
Preheat the oven to 200C/400F/Gas 6 (180C fan).
- 6
Line the pastry case with foil and fill with baking Haricots
- 7
Cuire au four blind for about 15 minutes, then Retirer the Haricots and foil and Cuire for a further five minutes to dry out the base.
- 8
For the filing, Étaler the base of the flan generously with raspberry jam.
- 9
Melt the Beurre in a pan, take off the Chauffer and then Remuer in the Sucre
- 10
Ajouter ground almonds, Œuf and almond extract
- 11
Verser into the flan tin and sprinkle over the flaked almonds.
- 12
Cuire au four for about 35 minutes
- 13
If the almonds seem to be browning too quickly, Couvrir the tart loosely with foil to prevent them burning.
