OK I feel I owe an apology to the Bakewell Tart for this. I did not have any almonds and had to use up my shortcrust pastry as it was going out of date. This was really good though so give it a go!
Ingredients
Method
Line a baking tin with ready roll shortcrust pastry. Cook for 15 mins at 200.
Cream the butter and sugar. Add the egg. Whisk. Add the flour. Whisk.
Spread jam evenly over the blind baked pastry. Cover with the mix. Cook for 25mins at 200 - watch it though!
- 80g butter
- 100g sugar (4 pudding spoons)
- 1 egg
- 50g plain flour (2 pudding spoons)
- Jam
- Shortcrust pastry
Method
Line a baking tin with ready roll shortcrust pastry. Cook for 15 mins at 200.
Cream the butter and sugar. Add the egg. Whisk. Add the flour. Whisk.
Spread jam evenly over the blind baked pastry. Cover with the mix. Cook for 25mins at 200 - watch it though!
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