Bakewell Tart

Name: Bakewell Tart
Cuisine: British
Ingredients: 20 g Raspberry jam; 125 g Spreadable; 125 g caster sugar; 125 g ground almonds; 1 egg (Beaten); 50 g almonds (Flaked); 175 g plain flour; 75 g Spreadable; ¼ Glass Cold water; 80 g icing sugar; ¼ Glass Cold water; 1 Handful cherry

Try your hand at baking a batch of this classic British sweet treat by following our simple Bakewell tart recipe. Find the ingredients and method here.

Instructions

Step 1

To make the pastry, measure the flour into a bowl and rub in the ®Lactofree Spreadable with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

Step 2

Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.

Step 3

Preheat the oven to 200C/400F/Gas 6 (180C fan).

Step 4

Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

Step 5

For the filing, spread the base of the flan generously with raspberry jam.

Step 6

Melt the ®Lactofree Spreadable in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

Step 7

Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

Step 8

Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag. Once you have removed the tart from the oven, pipe the icing over the top and add the cherries.

Enjoy!

Ingredients

Filling

Raspberry jam	20 g
Spreadable	125 g
Caster sugar	125 g
Ground almonds	125 g
Egg (Beaten)	1
Almonds (Flaked)	50 g

Pastry

Plain flour	175 g
Spreadable	75 g
Cold water	¼ Glass

Icing

Icing sugar	80 g
Cold water	¼ Glass
Handful cherry	1

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