Bakewell Tart

Prep Time:

Cook time:

Serves:

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 100 grams butter
 * 2 tablespoons castor sugar
 * 1 egg yolk
 * 1 cup plain flour
 * ½ cup ground almonds
 * 2 tablespoons apricot jam
 * 1½ tablespoons raspberry jam

Filling

 * 125 gm butter
 * ½ cup castor sugar
 * 2 eggs
 * ¾ cup ground almonds
 * 2 tablespoons rice flour
 * ½ teaspoon lemon rind, grated

Lemon icing

 * ⅓ cup icing sugar
 * 2 teaspoons lemon juice

Directions

 * 1) Cream butter, sugar and egg yolk in small bowl with electric mixer until combined.
 * 2) Stir in sifted flour and almonds in 2 batches.
 * 3) Knead on lightly floured surface until smooth; cover, refrigerator for 30 minutes.
 * 4) Roll dough between sheets of greaseproof paper until large enough to line 24 cm flan tin.
 * 5) Lift pastry into tin, ease into sides, trim edges.
 * 6) Spread base of pastry with raspberry jam.
 * 7) Spread filling over jam, place tart on oven tray, bake in moderately hot oven about 25 minutes or until lightly browned.
 * 8) Place apricot jam in small pan, heat, strain.
 * 9) Brush top of hot tart with hot jam; cool.
 * 10) Pipe or drizzle with lemon icing.

Filling

 * 1) Cream butter and sugar in small bowl with electric mixer until mixture is light and fluffy, beat in eggs, 1 at a time.
 * 2) Stir in almonds, rice flour and rind.

Lemon icing

 * 1) Sift icing sugar into small bowl, stir in juice; stir until smooth.