Bakewell Tart Recipe

For the pastry (paste):
50 g/2 oz butter or margarine

100 g/4 oz/1 cup plain (all-purpose) flour
30 ml/2 tbsp water
For the filling:
100 g/4 oz strawberry jam (conserve)
50 g/2 oz butter or margarine, softened
50 g/2 oz caster (superfine) sugar
1 egg, lightly beaten
A few drops of almond essence (extract)
25 g/1 oz self-raising (self-rising) flour
25 g/1 oz ground almonds

50 g/2 oz flaked (slivered) almonds

Method:

To make the pastry, rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in just enough water to mix to a pastry. Roll out and use to line a greased 18 cm/7 in flan tin. Spread with the jam. To make the filling, cream together the butter or margarine and sugar, then beat in the egg and almond essence. Stir in the flour and ground almonds. Spoon over the jam and level the surface. Sprinkle with the flaked almonds. Bake in a preheated oven at 190°C/375°F/gas 5 for 20 minutes.