Mummified Bakewell Tart

Mark Gale

Mark Gale

Author

Recipes

Ingredients

  • Ready made shortcrust pastry roll
  • Raspberry or strawberry jam
  • 125g butter
  • 125g caster sugar
  • 125g ground almonds
  • 1 egg
  • ½ tsp almond extract
  • 50g flaked almonds
  1. Line a pasty case with the shortcrust roll and bake blind for 10 mins (keep some aside to decorate).
  2. Spread the base with jam.
  3. Melt the butter in a pan, then stir in the sugar.
  4. Add the ground almonds, egg and almond extract.
  5. Pour the mixture over the jam.
  6. Sprinkle with flaked almonds and ‘mummify’ with strips of the shortcrust pastry.
  7. Bake for 35 mins.
  8. Enjoy with a not so terrifying cup of tea!

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