Bakewell tart
Ingredients
Pastry:
140gr plain flour
85 Gr cold butter
a pinch of salt
Fangipane
165 Butter
165 castor sugar
3 eggs
165 gr ground almonds
30 gr plain flour
¾ teaspoon baking powder
zest of ½ lemon
pinch of salt
to finish
1 cup lemon curd
50 gr flaked almonds
Method
Pastry – mix flour and salt in a bowl.
Add just enough cold water to bring it together in a dough.
It should not be sticky.
Wrap dough in cling wrap and chill for an hour
Pre heat oven to 190c
Grease 23cm tart tin
Roll out pasty and ease into the tin
Rest the pastry for 30 minutes
then bake for about 15 minutes – until lightly brown.
Cream together the butter and sugar with an electric beater until fluffy
Beat in the eggs one at a time
Fold in the dry ingredients, zest and salt
Spread the lemon curd over the pasty base
Top with the frangipane and level gently with a spatula
Bake for about 25 minutes – until golden and well risen.
Add flaked almonds for last 5 minutes of cooking.
Serve with whipped cream, ice cream or yoghurt
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