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LOCATION: Recipes >> Pastries >> BAKEWELL TART

Print this Recipe    BAKEWELL TART

This cake/pie is very rich and is a must for almond lovers.

Pastry
1.5 cups all purpose flour
1.5 tsp superfine sugar
10 tbsp cold, unsalted butter (I use .5 cup)
1 egg

Almond Filling
1/2 c very soft unsalted butter
2/3 c superfine sugar
1 cup ground almonds (4 oz)
2 eggs
1/2 tsp almond extract

For garnish: flowers, cream, plain yogurt or ice cream.

METHOD:

To Make Pastry:

In a medium bowl, combine flour and sugar.

Cut in butter until mixture resembles coarse meal. Stir in egg.

If necessary, stir in a few teaspoons water until dough
clings together.

Gather dough into a ball.

Divide dough in 2/3 and 1/3 portions.

Wrap and refrigerate at least 1 hour.

Roll larger portion out between sheets of floured was paper.

Fit pastry into 7.5 inch tart pan with removable bottom.

Flute edge.

Set tart pan on a baking sheet.

TO MAKE ALMOND FILLING:

Preheat oven to 375oF.

In a small bowl, beat 1/2 c butter, 2/3 c sugar, almonds,
2 eggs, and almond extract at medium speed until blended.

Spoon filling into pastry shell.

Decorate top with remaining pastry rolled out and cut

into 1" strips for latticework.

Bake at 375oF for 30 minutes.

If top browns too quickly, reduce temperature to 350oF.

Serve warm, plain or with cream, yogurt or ice cream.

Garnish with flowers.

Yields 6 servings.

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