ALMOND BAKEWELL TART
This makes a delicious tart and,although it contains only almond essence,it tastes very almondy. If you prefer,make the mixture into small individual tarts but this will, or cource, take longer.
Making time about 30 minutes
Baking time about 35 minutes
6oz (175g) plain flour
1 and a half oz (40g) hard margarine
1 and a half oz (40g) lard
about 2 tablespoons cold water
4oz (100g) margarine
4oz (100g) caster sugar
4oz (100g) ground rice or semolina
half teaspoon almond essence
1 egg, beaten
4 tbs rasberry jam -
a few flakes almounds
To make the pastry:
Measure the flour into a large bowl. Add the fats, cut into small pieces.and rub in untill the mixture looks like crumble - the sort that you sprinkle over apples. Mix to a stiff dough with the water; add all the water at once and mix with a wound-bladed knife and then gather the lump of pastry together.
Ideally, rest the pastry, wrapped I cling film, in the refrigerator for 30 minutes.
Heat the oven to 400F, 200C, gas mark 6 and ut a baking sheet in the oven on the shelf just above the centre.
Roll out the pasrt on a floures table and use to line 8 to 9 inch (20 to 22.5cm) flan tin. Prick the base well.
TIP - you can buy ready made pastry. Its not expensive , but making your own is always fun.
To make the filling:
Melt the margarine in a pan and add the sugar, grond rice or semolina and almond essence and egg. Spread the base of the fkan with jam and then pror the filling over. Sprinkle the top with flacked almonds or cherrys.
Bake in the oven for about 35 minutes, untill the pastry is a pale golden brown at the edges and the filling is golden brown too. Romove from the oven and leave to cool in the flan tin.
To make Icing Sugar :
Using a wooden
spoon, combine icing sugar, butter and milk in medium bowl until smooth.
Add a touch of extra milk or water to get a glossier consistency.
Thanks For reading