Bakewell tart (V)
Submitted by Janey on January 20, 2020 - 7:36pm
Description:
A tasty dessert that can be made dairy/gluten free
Ingredients:
6oz butter (or Dairy free alternative)
6oz sugar
6oz ground almonds
6oz ground rice
3 eggs
1 tsp almond essence
Jam
Shortcrust Pastry
Course:
Dessert
Serves:
12
Oven Temp:
180ºC/360ºF/Gas 4
Cooking Time:
25 + 35 mins
Equipment:
Food processor
12" x 9" Roasting tin
Rolling pin
Method:
Shortcrust pastry:
Heat the oven to gas 4, 180°C, fan 160°C.
Bake the pastry case ‘blind’ for 15 minutes.
Bakewell Tart
Remove the paper and baking beans and cook for a further 10 minutes. Remove from the oven and leave to cool.
Filling:
Beat together the butter and sugar.
Beat in the eggs, one at a time,
Stir in the ground almonds, ground rice and almond extract. Spread the jam over the base of the pastry case.
Spread the almond filling evenly on top.
Bake for 35–40 minutes until the filling is firm and golden brown.