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Bakewell Tart

Source of Recipe

Victoria Magazine


List of Ingredients

PASTRY:
1 1/2 cups flour
1 1/2 teaspoons superfine sugar
10 tablespoons cold unsalted butter
1 egg

FILLING:
1/2 cup softened unsalted butter
2/3 cup superfine sugar
1 cup ground almonds (4 oz)
2 eggs
1/2 teaspoon almond extract


Recipe

To Make Pastry: In a medium bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Stir in egg. If necessary, stir in a few teaspoons water until dough clings together. Gather dough into a ball. Divide dough in 2/3 and 1/3 portions. Wrap and refrigerate at least 1 hour. Roll larger portion out between sheets of floured was paper. Fit pastry into 7.5 inch tart pan with removable bottom. Flute edge. Set tart pan on a baking sheet.

TO MAKE ALMOND FILLING: Preheat oven to 375�F. In a small bowl, beat 1/2 c butter, 2/3 c sugar, almonds, 2 eggs, and almond extract at medium speed until blended. Spoon filling into pastry shell. Decorate top with remaining pastry rolled out and cut into 1" strips for latticework. Bake at 375�F for 30 minutes. If top browns too quickly, reduce temperature to 350�F. Serve warm, plain or with cream, yogurt or ice cream. Serves 6.