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In our article on Monday, we left out the amount of butter in the pastry for the Bakewell tart. We apologise for any inconvenience. Here is the amended recipe:
60ml icing sugar
1 egg, beaten
ice water to mix
250ml castor sugar
grated rind of 1 lemon
375ml ground almonds
a few drops of almond extract
125ml raspberry jam
60ml flaked almonds
water to mix
250ml icing sugar
PASTRY: Put the flour and icing sugar into a food processor. Add the butter and process until the mixture resembles breadcrumbs. Add the egg and enough water to bring the dough together. Remove from the processor and knead gently to a smooth ball.
Wrap in cling film and refrigerate for 30 minutes. Roll out on a floured surface and cut out circles to fit small loose bottom quiche tins. Line with the pastry and prick the base with a fork. Refrigerate until required.
FILLING: Put the butter and castor sugar into a food processor and process until creamed. Add the rind and the eggs and process for a minute. Add the almonds, flour and almond extract and process until blended.
Place a spoonful of jam on the base of each pastry case. Top with a generous spoonful of filling. Sprinkle each with some flaked almonds. Place the tarts on a large baking tray and bake at 160°C for 30-40 minutes or until the pastry is golden and the filling is set. Remove and cool. Drizzle with icing before serving.
ICING: Add enough water to the icing sugar to form a stiff icing. Drizzle over the tarts.