Ronny's Bakewell Tart
Description
The DIY Way . . . This makes 8 - 10 slices
1 oz = 28 g . . . 8
floz = 1 cup (250ml)
Ingredients
- * 8 oz sifted flour
- 2 oz flaked almonds
- 6 oz sugar
- 1 tbsp baking powder
- 5 floz vegetable oil
- 7 floz water
- 1/2 tsp vanilla essence
- 1 tsp almond essence
- raspberry spread for the pastry:
- 250g flour
- 125g margarine
Method
- Either use shop bought shortcrust pastry or make your own in the usual way.
- Roll out pastry and line a greased pie dish. Prick all over with a fork and bake for 20 mins gas mark 5 (190C). Allow to cool.
- Spread a generous layer of raspberry spread on top of the pastry base.
- Mix the dry sponge ingredients together (putting a handful of the flaked almonds to one side), then add the wet and mix again. Pour over the jammy pastry base. Sprinkle remaining almonds on top.
- Bake at gas mk 5 for 35 mins.