Bake Well Tart Recipe

Ingredients :

175 g plain flour

pinch of salt

75 g mixture of butter or margarine and lard or cooking fat

2 - 3 tbsp cold water to mix

Filing :

2 rounded tbsp raspberry jam

75 g butter or margarine at kitchen temperature and soft

75 g caster sugar

1/2 tsp each, almond, and vanilla essence

3 Grade 3 eggs, at kitchen temperature

175 g cake crumbs

75 g ground almonds

1 tbsp milk

1. For pastry, sift flour and salt into a bowl.
2. Rub in fats finely then mix to a stiff dough with water.
3. Roll out fairly thinly on floured surface and use to line a 9" (22.5 cm) greased pie plate or flan ring standing on a greased baking tray.
4. Spread jam over base.
5. For filling, beat butter or margarine to a light, soft cream with sugar and essences.
6. Beat in eggs, one at a time, adding a heaped tbsp of cake crumbs with each.
7. Fold in remaining cake crumbs and ground almonds then stir in the milk.
8. Spread smoothly into pastry case.
9. Bake 3/4 hour in oven 375F, Gas 5.
10. Leave until lukewarm then cut into wedges and serve.

For a slightly lighter filling, beat egg yolks into creamed mixture. Whisk whites stiffly and fold in after adding crumbs, almonds and milk. For a more economical pie, use walnut halves instead of pecans.

Serves 6 - 8

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