Kerry's 'Best-Ever' Bakewell Tart
- Details
- By Kerry Dodd
Pre-heat oven to 180C.
Use some butter to lightly grease a 23cm flan case.
Put the flour, icing sugar and butter into a bowl. Rub together until it resembles bread crumbs. Add the egg yolk and mix until it forms a dough-like consistency. Roll out and put into flan case then cover with brown paper and pasty ‘beads' then bake blind for 15 minutes. In the meantime cream together the butter and caster sugar then add the eggs, ground almonds and extract until it resembles a paste. Take the pastry out of the oven and reduce the temperature to 150C. Once the pastry is cool spread the jam over the pastry, then top with the paste and finally with almonds.
Pop into the oven for 30-40 minutes. When cool top with icing sugar and serve.
