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In this atricle i will show you easy way to prepare how Bakewell Tart Recipe.Use raspberry jam instead of apricot and make a thin layer of glace icing for the top rather than dusting with icing sugar if you prefer – and if you use a ready-made pastry case you can skip the whole of the first method altogether. Here are step by step directions;




For the pastry

1 oz (25 g) butter or margarine
1 oz (25 g) lard or Cookeen
4 oz (100 g) plain flour
4 tbsp milk (or water, or some of each)
1 tbsp sugar



Preheat the oven to Gas Mark 5 (190ºC) and lightly grease a flan tin or pie dish approximately 1⁄2 in (1.25 cm) deep and 8 in (20 cm) across.
Sift the flour into a large mixing bowl, add the fat in small pieces and rub in until the mixture resembles medium-fine breadcrumbs, then stir in the sugar.
Make a well in the centre of the flour, pour in the milk and/or water and mix together to make a firm, smooth dough.
Turn the dough out onto a floured surface, knead for a couple of minutes then roll out the pastry to fit the flan tin and trim away the excess.
Prick the bottom of the flan with a fork a few times and bake blind for about 15 minutes until the pastry looks slightly crisp but not quite golden. (To bake blind: cover the bottom of the flan case with a piece of greaseproof paper and weigh down with dried beans, rice or lentils.)
Remove the beans and greaseproof paper and return the flan case to the oven for another 5 minutes to crisp up the pastry.



For the filling

3 oz (75 g) butter or margarine
3 oz (75 g) sugar
2 eggs, separated
3 oz (75 g) self-raising flour
4 tbsp ground almonds
Apricot jam



Put butter and sugar in a large mixing bowl and beat together with an electric whisk until pale and fluffy.
Add the egg yolk all at once, beating continuously to stop the mixture curdling.
Stir in the flour and ground almonds with a metal spoon and add a splash of milk to get the mixture to a soft, dropping consistency.
Whisk the egg whites till stiff in a separate, much smaller bowl– don’t bother to clean the blades first – then fold into the rest of the mixture.
Spread the bottom of the flan case with a thick layer of jam then fill to the top with the cake mixture.
Bake in the oven at Gas Mark 5 (190ºC) for about 25 minutes. Allow to cool and dust with icing sugar.

Lots of fun preparing this nice dessert and Bon Apetit. Emely



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