Bakewell tart

Method

1. Sieve the flour and salt together and then gently rub in the butter and lard with your fingers until the mixture resembles breadcrumbs.

2. Add the orange and lemon zest, the sugar, and just enough cold water to make a dough. Roll this into a ball, wrap in cling film and leave to rest in the fridge for 20 minutes.

3. Preheat the oven to 180C/gas 4.

4. Roll the pastry out to a thickness of 2-3mm and use it to line a greased 25cm flan ring. Cut off any excess pastry and crimp the edges.

5. Heat the jam in a saucepan and press it through a fine sieve to get rid of the seeds before spreading evenly over the base of the tart.

6. Beat the eggs and sugar together and then slowly fold in the melted butter and the ground almonds. Pour carefully to cover the jam.

7. Bake in the preheated oven until set, about 35-40 minutes, take out and leave to cool.

8. Sprinkle with flaked almonds.

Comments                        add a comment

Will be trying this recipe and entering it in a horticultural show this Sat. Will let you know how I get on and if I win I'll try to send a picture of the finished tart. I've been looking for a recipe for ages - I trust Brian- he's a proper english cook.

Ingredients

For the pastry

175g plain flour
1 pinch Salt
55g unsalted Butter, chilled and diced
25g lard, chilled and diced
25g unrefined caster sugar
1 orange, zest only
1 lemon, zest only
2 tbsp ice cold water, to mix

For the filling

55g raspberry jam
3 Eggs
115g unrefined caster sugar
115g unsalted Butter, melted
115g ground almonds
50g flaked almonds, to serve

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