Bakewell Tart

Bakewell tart is a classic dish to serve at a formal tea.

• Sweet short crust pastry for 8 inch pie
• 2 tablespoons unsalted butter
• cup ground blanched almonds
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1/4 teaspoon almond extract
• 1/2 cup raspberry jam
• 1/2 cup heavy cream

METHOD

Preheat oven to 400°F.

Melt butter. Set aside to cool slightly.

Line 8 inch pie plate with pastry, fluting the edges with your fingers. Trim off excess.

Mix together almonds and sugar. Add eggs, butter and almond extract. Stir to combine.

Spread jam evenly over pastry. Spoon in almond mixture, distributing evenly. Bake in preheated 400°F oven for 15 minutes. Lower heat to 300°F and bake for 30 minutes more. Pastry should puff and set in the center.

Let cool on a cake rack. When cool, chill in refrigerator. Just before serving, whip the cream and cover tart.

Serves: 6

recipe from www.inmamaskitchen.com

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