Traditional Bakewell Tart Recipe
This English bakewell tart recipe combines luscious layers of nuts, jam and dried fruit covered in a lemon icing for a tasty treat for coffee mornings.
1 x 9 inch sweetened pastry case
1/2 lb. ground almonds
2 cups condensed milk
1 cup golden raisins
1 cup strawberry jam
1/2 cup fresh strawberries, finely sliced
6 oz. icing sugar
2 tbsp. water
1 tbsp. lemon juice
Preheat oven to 375 F (190 C). Using a food processor, combine almonds and milk. Mix well and fold in raisins.
Using the food processor, combine the icing sugar, water, and lemon juice. Mix well.
Spread jam on the base of the pastry case. Add half the strawberry slices and all the almond mixture. Cover with the final strawberry slices. Bake for 20 minutes until golden and set. Allow to cool on a wire rack.
When cold, pipe the lemon icing onto the pie in a pattern of choice. Chill until icing is set. Serve warm or cold.