english bakewell tart..

How To Make english bakewell tart..

• 1

  Pre-heat the oven to 180c/375f. lightly grease with butter or baking spray 8inch spring ring baking tin.
• 
  2

  Sieved flour and sugar into a bowl. Rub into that the butter, until the mixture resembles bread crumbs. Then add sufficient water to make a soft dough.
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  3

  Transfer the dough to a lightly flour surface, and lightly knead and smooth out the dough . Roll out and use to line your prepared tin.
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  4

  Line the pastry case with greaseproof paper, and fill with baking beans to blind bake the pastry . Cooked in a pre-heated @ 180c/375f for 10 minutes. You just want your pastry to have a light pale golden colour .Once finish remove the beans and greaseproof paper.
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  5

  Spread the raspberry jam on the inside of the pastry case ,then set a side.
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  6

  For the filling = Beat in the butter, sugar and almond extract altogether in a bowl. Until soft and creamy with a hand held mixer or whatever you use . Then beat in the eggs and flour ,add to that the ground almonds and 3 tablespoons of cold water and mix well together.. Spoon the mixture over the jam filled pastry case . Sprinkle on top of tart the flake almonds .
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  7

  Bake in pre-heated oven @180/375f for 35 minutes if you have a fan oven like I do ,I suggest that you cover the bakewell tart on the last 10 minutes in baking to prevent the top from over browning . When ready the top should be frim (stick test the tart piece the top with a sewer if comes out clean the tart is done) .Leave to cool ,then dust over the top some icing sugar..
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