Bakewell tart (Serves 4-6)

Ingredients:

100g (1/4 lb)  Shortcrust pasty
Raspberry jam

For the filling:

Butter   50g (2oz)
Caster sugar  50g (2oz)
Egg   1
Plain flour  25g (1oz)
Baking powder ½ tsp (level)
Ground almonds 50g (2oz)
Milk   1 tbs
Almond essence  A few drops 

Method:

On a lightly floured board, roll out the prepared pastry to a circle slightly larger than an 18cm (7”) tart tin or flan ring set on a baking tray. Line with the pastry, prick the base with a fork and spread with a little lemon curd or raspberry jam. Set in a cool place while preparing the topping.

Cream together the butter and sugar until light. Beat up the egg and almond essence, add gradually to the creamed mixture, beating in each addition thoroughly.

Sieve the flour and baking powder and add the ground almonds. Add half of this to the creamed mixture and blend lightly. Add the remaining almond mixture, and a little milk, if needed, to get a soft consistency.

Spread the almond mixture to fill the pastry case. Decorate with pastry leaves cut from the trimmings. Place above centre in a moderate oven (180C, 350F) and bake for about 30 minutes or until risen and firm.

Serve warm or cold with cream.