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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 375ºF. 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 375ºF for 30 minutes. If top browns too quickly, reduce temperature to 350ºF. Serve warm, plain or with cream, yogurt or ice cream. Serves 6.