Bakewell Tart

Ingredients

 * 100 Grams butter
 * 2 Tablespoons castor sugar
 * 1 egg Yolk
 * 1 Cup Plain flour
 * 1/2 Cup ground almonds
 * 2 Tablespoons apricot Jam
 * 1 1/2 Tablespoons raspberry Jam
 * Filling
 * 125 Gm butter
 * 1/2 Cup castor sugar
 * 2 eggs
 * 3/4 Cup ground almonds
 * 2 Tablespoons rice flour
 * 1/2 Teaspoon lemon Rind—Grated
 * lemon Icing
 * 1/3 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. Spread base of pastry with raspberry jam.
 * 6) Spread filling over jam, place tart on oven tray, bake in moderately hot oven about 25 minutes or until lightly browned.
 * 7) Place apricot jam in small pan, heat, strain. Brush top of hot tart with hot jam; cool. Pipe or drizzle with lemon icing.
 * 8) Filling; cream butter and Sugar in small bowl with electric mixer until mixture is light and fluffy, beat in eggs, 1 at a time. #Stir in almonds, rice flour and rind.
 * 9) lemon icing; Sift icing sugar into small bowl, stir in juice; stir until smooth.

Contributed by
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