An old recipe still much loved today.
Ingredients:
Pastry
150g/ 5 oz Homepride plain flour
60g/ 2 ½ oz butter
1 yolk from size 3 egg
15g/ 1 tbsp caster sugar
15g/ 1 tbsp cold water
Filling
75g/ 3 oz butter or margarine, softened
75g/ 3 oz caster sugar
2 eggs, size 3
75g/ 3 oz ground almonds
½ grated rind and juice of fresh lemon
1 egg white from pastry above
75g/ 3 oz raspberry jam
Glace Icing
100g/ 4 oz sieved icing sugar
20ml/ 4 tsps hot water
Freshly squeezed lemon juice to taste
Toasted, flaked almonds to decorate
Procedure:
- Preheat the oven to 190 °C/ 375 °F/ gas mark 5.
- Sieve the flour into a medium bowl and rub in the butter until it resembles fine breadcrumbs.
- Mix together the egg yolk with the caster sugar and add to the rubbed in mixture along with enough water to form a soft dough.
- Turn out onto a lightly floured surface and knead gently until smooth and silky. Roll out the pastry to fit an 18 cm (7-inch) flan ring placed on a baking tray.
- Lift the pastry carefully on the rolling pin and ease into the ring without breaking. Press smoothly round sides and bottom. Cut off surplus pastry with a sharp knife. Chill in the refrigerator whilst making the filling.
- Cream together the butter or margarine and the sugar until light and fluffy. Add the eggs one at a time, followed by the egg white, beating well after each addition.
- Fold in the ground almonds with the lemon rind (zest) and juice.
- Spread the jam evenly over the base of the pastry case then spoon the bakewell filling mix on top. Smooth the surface.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and firm to the touch. Allow to cool before removing from the flan ring.
- To prepare the iced topping, place the hot water into a small bowl. Slowly add the sieved icing sugar, stirring well to give a smooth icing. When all the sugar has been incorporated, beat well.
- Add enough lemon juice to taste then spread the icing over the top surface of the bake tart, and allow to set before serving. Decorate with toasted almonds.
Cook’s Notes:
Time: Preparation takes 35 minutes, cooking takes 35 to 40 minutes.
Serving Ideas: Serve warm with whipped cream or custard.
