Bakewell Tart

Ingredients

For the pastry

• 150g (5oz) butter
• 350g (12oz) plain flour - sieved
• pinch of salt
• cold water to mix

For the filling

• raspberry jam
• 175g (6oz) caster sugar
• 175g (6oz) margarin
• 3 medium sized eggs
• 1 tsp Dr. Oetker Natural Almond Extract
• 110g (4oz) self-raising flour - sieved
• 50g (2oz) ground almonds
• ½ tsp Dr. Oetker Baking Powder
• 50g (2oz) flaked almonds
• icing sugar to dust

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. To make the pastry, put the flour and salt into a bowl then gently rub in the butter.
3. Using a knife, gradually mix in the water a few drops at a time to form a stiff paste. Turn out onto a floured work surface and roll out.
4. Use to line a loose bottom flan tin. Prick base with a fork then cover the base with a layer of raspberry jam.
5. To make the sponge, cream together the margarine and sugar until light and fluffy. Add the eggs one at a time then add the Natural Almond Extract.
6. Mix together the flour, Baking Powder and ground almonds then gently fold into the egg mixture.
7. Spread the mixture over the jam then sprinkle the top with the flaked almonds.
8. Bake for approximately 35-40 minutes until firm to the touch.
9. Remove from the oven and allow to cool in the tin. Dust with icing sugar prior to serving.