Fruit and Almond Tart or Bakewell
Serves: depends how big your portions are!Ingredients
For the pastry these days I cheat and use Sainsbury's Sweet Dessert pastry.I used to make it with butter, icing sugar, egg yolks, etc, but life is too short!
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For the almond filling the basic recipe is 1 egg to 2 oz other ingredients, so;
- 3 eggs =
- 6 oz margarine
- 6 oz caster sugar
- 6 oz ground almonds (no flour)
- jam
- flaked almonds
- almond essence or flavouring
Method
Roll out the pastry to fit your tin.Spread jam over pastry.
Cream margarine and sugar.
Add eggs and fold in ground almonds and almond flavouring to taste.
Spread over the jam, sealing edges.
Sprinkle with flaked almonds.
Bake at 160* until firm.
Variations I have made:
-Plum jam with plums (Halved and stones removed) pushed into almond mix before baking.-Apple puree and apple slices.
-Blueberry jam and blueberries sprinkled over.
-Cherry jam and tinned pitted cherries.
-Christmas version; use mincemeat instead of jam.
Elaine Smith