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Bakewell Tart

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  Shortcrust pastry 8 Ounce (225 Gram)
  Butter 3 Ounce (75 Gram)
  Sugar 3 Ounce (75 Gram)
  Ground rice 3 Ounce (75 Gram)
  Egg yolk 1
  Ground almonds 3 Ounce (75 Gram)
  Almond essence 1⁄2 Teaspoon
  Egg whites 2 , stiffly beaten
  Strawberry jam/Raspberry jam 30 Milliliter (2 Tablespoon)

Line a well-greased 20 cm./ 8 in.flan tin with the pastry dough.
Reserve the trimmings.
Melt the butter in a saucepan.
Add the sugar and stir until it dissolves.
Remove the pan from the heat and beat in the rice, egg yolk, ground almonds and almond essence.
Cool, then quickly fold in the egg whites.
Spread the jam over the bottom of the pastry shell.
Spoon in the filling.
Roll out the dough trimmings and cut them into 2 cm./ 3/4 in.strips.
Arrange the strips, lattice-fashion, over the filling.
Put into the oven preheated to hot (220°C/425°F or Gas Mark 7) and bake for 30 minutes or until the filling is set and the pastry is golden.

Recipe Summary

Cook Time: 
30 Minutes

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Bakewell Tart Recipe