BAKEWELL TART

BAKEWELL TART

BAKEWELL TART
For the Pastry Base
  1. 200g Flour
  2. 100g Margarine or Butter
  3. 30g Icing Sugar
  4. Water to bind
For the Sponge Topping
  1. Use a 2 egg almondie recipe (see Sponge Cake recipe)
  2. Jam (Cherry is best)
  3. Marzipan (Optional)
  4. Water Icing (Optional)
Pastry
  1. Rub the fat into the flour, add the icing sugar and add cold water a bit at a time to make a ball of dough.
  2. Put the dough in a food bag and chill for 30 minutes.
Almondie Sponge
  1. Make as sponge recipe with the almond variation. (http://www.topazblackpool.com/topaz/victoria-sponge-cake/)
  2. Roll out the pasty, grease an 8 inch tin, line with pastry.
  3. Spoon in cherry jam (as much as you like!)
  4. Roll out marzipan, cut into a circle and place on top of the jam.
  5. Put the almondie cake mixture on top of the marzipan.
  6. Bake at 180oC for 30 minutes.
  7. When cooled, you can ice with water icing, but the cake is normally sweet enough.
LEMON BAKEWELL
  1. Line the cake tin as above, spoon on lemon curd or marmalade, use lemon sponge.
  2. The photo shows lemon bakewell.
Inspirational Recipes http://www.inspirationalrecipes.co.uk/