Iced Bakewell Tart


7 ½ - 8 inch flan tin Continued...
Pastry Frangipane Filling
112 gm plain flour 2 eggs
pinch of salt 115 gm caster sugar
50 gm butter 115 gm butter
4 tbspn apricot jam 50 gm ground almonds
125 gm icing sugar 1 tspn almond extract
1 tspn vanilla extract  



  1. Spoon the apricot jam into the flan and spread it evenly over the pastry base.
  2. Pour the mixture into the pastry case and bake in the oven (on the baking sheet) for 30 min.


  1. Remove from the oven and allow to cool.
  2. Make the icing by mixing together the icing sugar, vanilla extract and about 15 ml (1 tbspn) of warm water.
  3. This should just be thin enough to allow spreading over the top of the tart.
The finished tart
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