Cooking Corner

Bakewell tart

Ingredients 

Pastry:

140gr plain flour

85 Gr cold butter 

a pinch of salt

Fangipane

165 Butter

165 castor sugar 

3 eggs

165 gr ground almonds

30 gr plain flour 

¾ teaspoon baking powder

zest of ½ lemon 

pinch of salt

to finish 

1 cup lemon curd

50 gr flaked almonds

Method

Pastry – mix flour and salt in a bowl.

Add just enough  cold water to bring it together in a dough.

It should not be sticky.

Wrap dough in cling wrap and chill for an hour

Pre heat oven  to 190c

Grease 23cm tart tin 

Roll out pasty and ease into the tin

Rest the pastry for 30 minutes 

then bake for about 15 minutes – until lightly brown.

Cream together the butter and sugar with an electric beater until fluffy 

Beat in the eggs one at a time 

Fold in the dry ingredients, zest and salt 

Spread the lemon curd over the pasty base 

Top with the frangipane and level gently with a spatula 

Bake for about 25 minutes  – until golden and well risen.

Add flaked almonds for last  5 minutes of cooking. 

Serve with  whipped cream, ice cream or yoghurt 

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