A classic Bakewell Tart is a thing of sheer beauty. The crisp light pastry and the soft almond sponge hides a raspberry jam full of flavour. This recipe is easy to make and is a crowd pleaser.
1 Jus Roll shortcrust pastry sheet
100gm caster sugar
3 medium eggs, beaten
150gm ground almonds
few drops of almond essence
3 tbsp raspberry jam
25gm flaked almonds
Preheat oven to 190degrees C, gas mark 5
Line the pastry case with the pastry and trim as required, crimping edges.
Place in fridge for pastry to rest.
Cream butter and sugar together until soft.
Add egg a little at a time.
If mixture curdles add a table of flour and continue to beat until mixture comes together.
Stir in ground almonds and almond essence.
Remove pastry case from fridge.
Spread jam on base of the pastry.
Spoon the sponge mixture on top of the pastry.
Top with flaked almonds.
Serve warm with cream or ice cream.