BAKEWELL TART #diet #paleo #healthy #lowcarb #breakfast

Bakewell Tart – A sweet shortcrust cake loaded up with raspberry jam, almond seasoned wipe, and bested with chipped almonds!

I totally love this exemplary British sweet. I love Bakewell Tarts so much I've even made Bakewell Muffins! Furthermore, presently I present to you the full-sized tart.

A Bakewell Tart is a sweet shortcrust baked good that is loaded up with a layer of jam, almond-enhanced wipe, and sprinkled with chipped almonds.

Searching for the ideal pastry to bring to a gathering, or essentially need to heat one for the family? Look no further, this one is a group pleaser.

To make this tart, include the flour, salt, and icing sugar to a food processor and heartbeat to combine. Include the virus spread and heartbeat until the blend takes after coarse breadcrumbs with pea-sized bits of margarine left. Include the egg and heartbeat until the blend starts to cluster together.

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INGREDIENTS

FOR THE SWEET SHORTCRUST PASTRY

1 and 1/2 cups (190g) plain/all-purpose flour
1/4 teaspoon salt
1/2 cup (60g) icing/powdered sugar
1/2 cup (115g) unsalted butter, chilled and diced
1 large egg, beaten

FOR THE FILLING

2/3 cup (150g) unsalted butter, softened
3/4 cup (150g) caster/granulated sugar
3 large eggs, room temperature, beaten
3/4 cup (150g) ground almonds
2 teaspoons almond extract
7 oz (200g) seedless raspberry jam
Flaked almonds, to garnish

INSTRUCTIONS

FOR THE SWEET SHORTCRUST PASTRY

Using a food processor, add the flour, salt, and icing sugar and pulse to mix together. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter left.
Add the egg and pulse until the mixture begins to clump together. (Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece together with your fingers.)
Bring together on a lightly floured surface with your hands, and shape into a 1-inch thick disc. Wrap in clingfilm, and chill for 1 hour. If you don't have a food processor, you can use a pastry cutter or a fork.
On a lightly floured surface, roll out the pastry to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, letting the excess pastry hang over the edge. Make sure not to stretch the dough. Chill for 1 hour.
Preheat the oven to 180C/350F/Gas 4.
Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.
Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 5 minutes until pale golden.

Source : bit.ly/35WgqB6