Bakewell Tart – Betty Lam submitted
Ingredients For the Short Bread Base
125g of salted butter
50g caster sugar
175g plain flour
5 tablespoons of raspberry jam
Pre-heat the oven to gas mark 3 and line with baking paper a 20cm by 30cm baking pan. Rub the ingredients together like you would for making a crumble or pastry but keep on going until it starts sticking together and forming a stiff crumbly dough. Press the dough into the pan using your fingers and then bake in the oven for 20 minutes and then allow to cool before spreading about 5 tablespoons of raspberry jam (you can also add some fresh raspberries to this layer but they were eaten before I even got a chance to make the cake).
Ingredients for the Almond Frangipane Filing
100g softened butter
100g ground almonds
25g plain flour
1/2 teaspoon baking powder
1/2 teaspoon natural almond extract
1 – 2 tablespoon flaked almonds to scatter on top.
Preheat the oven to gas mark 4. Cream the butter and sugar together until fluffy then beat in one of the eggs, the almond extract and add half the the ground almonds. The add the other egg to the mixture and the rest of the almonds, flour and baking powder and mix together. Spread this mixture into the base and the bake in the oven for 25 minutes or until pale golden brown. Scatter the flaked almonds on top and the then bake for another 5 minutes. Then taken out of the oven and allow to cool before serving.