Raspberry Bakewell Tart
Source of Recipe
wwwcof msn Community - Sharon
Recipe Introduction
This is an English recipe that has just the perfect blend of raspberries, pastry and almond flavoured topping.
List of Ingredients
For the pastry:
6 oz plain flour
2 oz of margarine
1 oz of lard
2 oz of fruit sugar
water for mixing
For the filling:
1/2 lb fresh raspberries (frozen will also do)
2 tablespoons or orange juice
3 oz of fruit sugar
1 level teaspoon of cornflour
For the topping:
4 oz of margarine
4 oz of fruit sugar
1 egg, extra large
1/2 teaspoon almond essence
1/2 teaspoon of whole milk
4 oz of ground almonds
2 oz of plain white flour
1/2 level teaspoon of baking powder
Recipe
Procedure
Make the pastry: Sift flour into a bowl, cream in lard and margarine until mixture resembles fine bread crumbs. Stir in sugar and add sufficient water to form a soft, but not sticky, dough. Wrap in cling wrap and chill for 30 minutes.
Make the filling: Put the raspberries and 1 tablespoon of orange juice in a pan. Cover and simmer for 10 minutes. Stir in sugar and heat gently until dissolved. Mix the cornflour and remaining orange juice to a smooth paste and add to the raspberriers. Bring to the boil, stirring, until tickened. Then remove from the heat and allow to cool.
To Make the topping; Cream the margarine and sugar together until light and fluffy. Beat in the egg and almond essence; stir in the milk. Fold in the almonds, sifted flour and baking powder to form a fairly stiff dropping consistency.
Preheat oven to 400 F. Roll out pastry on a lightly floured surface, and use to line an 8-inch, round, loose-bottom flan tin that has been lightly greased. Trim the edges away and gather up the strips and roll out into an oblong shape that is 8-inches long and cut into 8 1/4 inch wide strips.
Spread the raspberry filling over the base of the pastry. Carefully spoon the cake topping in a thin layer evenly over the top.
Arrange the pastry strips in a lattice pattern over the cake topping and trim the edges.
Bake just above the centre of the oven for 35 to 45 minutes until firm to the touch.
If topping begins to brown, cover with wax paper towards the end of cooking.
Serving Information
Serves: 6
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