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| Grandma's Bakewell Tart |
"I lately came throughout my maternal Grandma's recipe book, revealed in 1933. In it, I got here throughout a bit of paper, placed between pages, containing her version of Bakewell tart. I have no longer modified the recipe and it makes a delicious tart, which I keep in mind her making for Sunday afternoon tea. The tart does now not have to be blind baked first before adding the filler. I make an apology for the bad picture but the own family started out tucking into the tart earlier than I may want to picture it. Serve with cream, ice cream, or custard. It will bring a smile for your face."
Ingredients :
- Short Crust pastry:
- 1 3/4 cups all-purpose flour
- nine tablespoons unsalted butter
- 1 teaspoon cold water, or extra as needed
- 1 pinch salt
- Filling:
- 7 tablespoons unsalted butter, cubed
- half of cup white sugar
- three/four cup self-rising flour
- 2 eggs
- 6 tablespoons ground almonds
- 2 tablespoons milk
- 1/4 teaspoon almond extract
- three tablespoons raspberry jam
- 2 tablespoons sliced almonds
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 2H25M |
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- Combine all-reason flour and nine tablespoons butter inside the bowl of a food processor; pulse till they resemble bread crumbs. Add water and salt. Mix, including 1 teaspoon water at a time as needed, till a dough forms that is not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to four hundred stages F (two hundred levels C). Grease a 7-inch unfastened-bottomed tart pan.
- Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric powered mixer until clean and creamy. Add self-growing flour, eggs, floor almonds, milk, and almond extract and mix properly.
- Roll dough into a skinny round on a lightly floured paintings floor. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and easy out pinnacle with the returned of a spoon. Sprinkle sliced almonds over the pinnacle.
- Bake within the preheated oven until top of the tart is a pleasant golden brown, 25 to half-hour. Remove from oven and region on a cooling rack to chill, approximately 1 hour. Remove pan when tart is cool and area on a serving plate.
Notes :
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