Tasty Bakewell Tart

2013-10-31
  • Yield : 6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

Pastry:
125gm ~ Plain Flour
60gm ~ Margarine
30gm ~ Caster Sugar
25ml ~cold Water
Frangipane:
125gm Margarine
125gm Caster Sugar
2 eggs
100gm Plain Flour
25gm Ground Almonds
Dash Almond Essence
50gm Strawberry Jam

Pastry:
Add room temp margarine,to the plain flour with clean hands gently work together to form a golden crumble like texture,add sugar mix then add water mix together to a dough then let the pastry rest.

Frangipane:
Add room temp margarine to caster sugar combine until light and fluffy,gradually add the eggs then gently fold in the flour, add ground almonds and the almond essence keep folding till all ingredients are combined .
Roll pastry out on a clean floured surface,to fit base of your cooking base tin/vessel then trim as and where needed,gently with a spoon push the jam over the pastry until completly coverd.
then put the remaining frangipane onto the pastry be sure to spread evenly over the whole area.
cook in a preheated oven160 degrees for 40 mins test with a knife prod and if knife is completly clean its ready.
Allow to cool best served whilst fresh:

Add Flaked Almonds onto sponge before enter oven for great presentation

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