Iced Bakewell Tart
Ingredients
| 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 |
Preparation
- Preheat oven to 200° C (include an oven sheet).
- Sift the flour and salt into a large bowl.
- Cut 50 gm of butter into smallish chunks.
- Add the butter to the flour and rub the butter into the flour with your fingers until it beccomes like fine breadcrumbs.
- Mix in just enough water to hold the mixture together. This will likely need just over 1 Tbspn.
- Make the mixture into a ball and flatten it slightly.
- Wrap in cling film and refrigerate for 30 min.
- Butter the flan tin.
- Melt 115 gm of butter in a saucepan over a low heat.
- Whisk the eggs and sugar in a bowl until thick and pale.
- Gently stir the melted butter, ground almonds and almond extract into the mixture.
- Roll out the pastry between 2 sheets of cling film and line the flan tin with the pastry, not forgetting to remove the cling film.
Cooking
- Spoon the apricot jam into the flan and spread it evenly over the pastry base.
- Pour the mixture into the pastry case and bake in the oven (on the baking sheet) for 30 min.
Serving
- Remove from the oven and allow to cool.
- Make the icing by mixing together the icing sugar, vanilla extract and about 15 ml (1 tbspn) of warm water.
- This should just be thin enough to allow spreading over the top of the tart.
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