SHAGWELL TART

Bakewell tart which I have affectionetly renamed "Shagwell" because of the effects it has on my partner in crime.

It is the famous British tart made in the picturesque town of Bakewell in the Derbyshire Peak District. It is so easy to make as in this Bakewell Tart recipe. It is delicious dessert and also makes a delightful afternoon treat.

Prep Time: 30 minutes

Cook Time: 1 hour:

Ingredients:

1 X 8" Pastry case

2 tsp raspberry jam

1 1/2 sticks/ 150g butter

3/4 cup/ 150g super fine / caster sugar

3 medium eggs plus 1 yolk, beaten

1 1/2 cups/ 150g ground almonds

3/4 cup of flour

1 teaspoon almond essense

Zest of 1 medium lemon

2 tbsp flaked almonds

1 egg white, lightly beaten

Preparation:

Method:

I cheat and buy my Pastry cases ready made but you can make your own if you are that way inclined.

Heat the oven 325F/170C/Gas 3

Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden colour. Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool.

Cream the butter and sugar together until pale in colour. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds, flour , almond essence and lemon zest.

Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.

Leave to cool and serve with custard sauce or cream.