Bakewell Tart Recipe |
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You will need..... 6 oz. plain flour 1/4 level teaspoon salt 1 1/2 oz. butter 1 1/2 oz. lard For the filling: Preparation Time 4 oz. butter 20 minutes 4 oz. castor sugar 1 egg
Cooking Time
1 oz. ground almonds
30 minutes
3 oz. ground rice
1/2 teaspoon almond essence
Oven setting
1 heaped tablespoon raspberry or
400ºF; Gas Mark 6
strawberry jam Sieve flour
and salt into a bowl. Cut fats in small pieces and rub into the flour
until mixture resembles fine breadcrumbs. Mix to a firm dough with
water. Roll pastry out thinly on a lightly floured table. Use to line
an 8-inch plain flan ring, placed on a baking sheet; reserve trimmings.
Prick the base. Cool for 10 minutes. Heat butter
for filling until it has just melted, but is not brown. Stir in sugar
and cook for 1 minute, then add egg, ground almonds, rice and essence.
Spread jam in base on flan case and pour filling on top. Roll strips
from pastry trimmings and arrange in a lattice pattern on top of the
tart, fixing with milk. Bake tart
for about 30 minutes in a hot oven until well risen and golden brown.
The filling should spring back into shape when lightly pressed with a
finger. Remove flan ring. Cool on a wire tray.
Quick Tip
When
using butter for pastry, choose a hard variety such as New Zealand,
Australian or British. Cut up fats with two knifes, using a scissor
action before rubbing in.
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