Bakewell Tart

Recipe Description

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Cream butter, granulated sugar|sugar and egg yolk in small bowl with electric mixer until combined.
Stir in sifted flour and almonds in 2 batches.
Knead on lightly floured surface until smooth; cover, refrigerator for 30 minutes.
Roll dough between sheets of greaseproof paper until large enough to line 24 cm flan tin.
Lift pastry into tin, ease into sides, trim edges.
Spread base of pastry with raspberry jam.
Spread filling over jam, place tart on oven tray, bake in moderately hot oven about 25 minutes or until lightly browned.
Place apricot jam in small pan, heat, strain.
Brush top of hot tart with hot jam; cool.
Pipe or drizzle with lemon icing.
Cream butter and granulated sugar|sugar in small bowl with electric mixer until mixture is light and fluffy, beat in eggs, 1 at a time.
Stir in almonds, rice flour and rind.
Sift powdered sugar|icing sugar into small bowl, stir in juice; stir until smooth.

This article uses material from the "Bakewell Tart" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License