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INGREDIENTS

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SIMPLE SWEET CRUST

Short crust pastry

400g plain flour

200g diced cold butter

2g salt

1 egg

1 yolk

50g icing sugar

Little milk if needed

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BAKEWELL TART

240g caster sugar

240g butter

240g whole eggs

120g medium flour

120g ground almonds

100g raspberry jam

1 sweet paste lined tart case

Little almond extract

Fresh raspberries

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BAKEWELL TART

METHOD

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SIMPLE SWEET CRUST

Place the flour and sugar into a bowl with the salt, the diced butter. Turn the mixing machine on low for 1 minute until like fine breadcrumbs.

Add the eggs, a little milk if needed until the paste comes together. It should not be too dry otherwise it will crumble when you roll it out.

Place the dough in cling film and place into the fridge for 30 minutes before rolling out to 0.5cm thick.

Don’t forget to grease and flour your quiche tin.

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BAKEWELL TART

Cream the butter, add the caster sugar eggs one by one, the sieved dry ingredients and flavourings.

Spread the jam on the base of the tart. 

Lay the fresh raspberries……

……and the frangipane on top before baking this in an oven at 180c for approx. 30 mins. Leave to cool

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