Bakewell Tart from The Times Cookery Book by Katie Stewart
On a lightly floured board, roll out the prepared pastry to a circle slightly larger than a 7-inch (18-cm) tart tin or flan ring set on a baking tray. Line with the pastry, prick the base with a fo...
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Ingredients
- lemon curd or raspberry jam
- 2 oz (50 g) castor sugar
- 2 oz (50 g) butter
- ¼ lb (100 g) shortcrust pastry
- 1 tablespoon milk
- 2 oz (50 g) ground almonds
- few drops almond essence
- 1 egg
- ½ level teaspoon baking powder
- 1 oz (25 g) plain flour
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