Bakewell Tart Slice

Sugar free is fine most of the time but occasionally I get the urge to have something sweet. I try fruit but it just doesn't do it, know what I mean?

Family members are getting restless, they haven't seen me rummaging in the cupboard for a cake tin and they keep checking the pantry to see if anything has been hidden.

I got the message! I thought a nice little slice sounded perfect. A Bakewell tart usually consists of a pastry base, lots of raspberry jam and a frangipane topping.

 I used a jar of Beerenberg Raspberry and Violet Jam, a gift from a friend and it is perfect for the jam layer. The violet just provides something a little more fragrant and a lovely vibrant colour. Technically you could use any jam you like but hey, I'm going with tradition today.

The sun is out and I've served these, fresh from the oven, on the deck in the sun! What a great way to enjoy a public holiday.

Bakewell Tart is traditionally English and as Southern Australia celebrates Queen Elizabeth's birthday this week, (actually it's pretty crazy because it isn't really her birthday) it is a rather fitting recipe to mark this occasion.

BAKEWELL TART SLICE

You will need a slice tray approximately 30 x 23cm or 12 x 9 in, lined with baking paper.

For the pastry layer

170g plain flour

75g butter, softened

100g caster sugar

iced water

For the frangipane layer

2 eggs

1 teaspoon baking powder

175 g self raising flour

100g caster sugar

1/2 cup almond meal

1/2 - 1 cup of raspberry jam

1 handful of flaked almonds

To make the pastry, combine sugar, softened butter and plain flour in a food processor. Add iced water, approx 1 - 2 tablespoons mixing to make a soft dough.

Press the dough into the bottom of the lined tray and bake in a moderate oven 180º/ 160 fan forced,  for 15 - 20 minutes until lightly golden. Remove from the oven and cool slightly.

In a large bowl beat eggs and caster sugar until light and fluffy. Fold in flour, baking powder, almond meal, mixing to a medium batter.

On top of the pastry, spread the jam - be generous.

Now top with the frangipane mixture.

Sprinkle the top with flaked almonds and bake for a further 20 - 25 minutes until golden brown.

Remove from the oven and cool in the tin.

Once cool, cut into slices and serve. This is lovely served with cream or custard. Yum!