Bakewell tart

Ingredients - Serves 6

SWEET PASTRY

200g Plain flour; 125g Unsalted butter;

1 Egg; 50g Sugar; 1 pinch Salt

FRANGIPANE/ALMOND SPONGE

100g Butter; 100g Sugar; 100g Ground almonds

2 Eggs; 10g Plain flour

FINISHING THE TART

50g Raspberry jam; 50g Apricot jam

Method

SWEET PASTRY

1. Sieve the flour and the salt into a bowl.

2. Dice the butter and add to the flour, lightly rub in the butter to achieve a sandy texture.

3. Mix the egg and the sugar together. Make a well in the centre of the flour and butter and add the sugar and the egg mixture.

4. Gradually incorporate into the flour until and carefully bring together until you have a smooth paste.

5. Press into a flat round, wrap in cling film and allow to rest in the fridge for and hour before using.

FRANGIPANE/ALMOND SPONGE

1. Cream the butter and the sugar.

2. Gradually beat in the eggs.

3. Mix in the ground almonds and the flour

FINISHING THE TART

1. Line your flan ring using ¾ of the sweet pastry.

2. Pierce the bottom with a fork.

3. Spread with the raspberry jam and then with the almond sponge mix.

4. Roll the remaining pastry and cut into ½ cm strips and then arrange them neatly in a criss-cross pattern on top of the almond sponge mixture.

5. Brush with a little egg wash and bake in the oven @ 180ÚC for 30 to 40 minutes.

6. Once cooked brush with hot apricot jam.