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LOCATION: Recipes >> Pastries >> Bakewell Tart 01

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

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

flowers, cream, plain yogurt or ice cream for garnish, optional

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 wax paper. Fit
pastry into 7.5 inch tart pan with removable bottom. Flute edge.
Set tart pan on a baking sheet.

Preheat oven to 375F.

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 375F for 30 minutes. If top browns too quickly, reduce
temperature to 350F.

Serve warm, plain or with cream, yogurt or ice cream. Garnish with
flowers. Yields 6 servings.


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2 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Definitely a do-again., March 29, 2005 - 12:29 AM
Reviewer: Anonymous from Santa Barbara, CA USA
Yum! Loved it, and it was fun to make - but not super easy. Needed more flour to make crust roll out better. And, added more sugar (my mistake) than it called for - and would do THAT again too. A beautiful dessert for a special occasion!

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Taste: Ease of Prep: Appearance:
Bakewell Tart 01, October 1, 2007 - 11:44 AM
Reviewer: Anonymous from UK
It was disgusting ,i will never use this recipe again.

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