Bakewell Tart (2) Collection
bakewell tart 
 
pastry: 
 
4 oz.  butter
8 oz.  flour
1 Tbsp  caster sugar
1   egg yolk
2 - 3 Tbsp  cold water
 
filling: 
 
1 large  egg plus its weight in butter and caster sugar
2 oz.  self-rising flour
3 - 4 Tbsp  raspberry jam
 
glaze: 
 
  lemon juice
1 tsp  hot water
4 oz.  icing sugar
 
to make the pastry - rub the butter into the flour until it looks like 
fine bread crumbs but do this quickly with cold hands. stir in sugar, 
egg yolk and cold water; mix to a firm dough using additional water if 
required. leave dough to rest in a refrigerator for 15-30 minutes. 
roll out and line a 9 inch pie tin or plate. 
for filling - cream the butter and sugar until white; beat in egg, 
then fold in flour. spread raspberry jam on pastry then spread over 
cake mixture. bake 20-30 minutes at 350 degrees. when cool, a little 
glace icing can be spread over the top (optional). 
 
glace icing - add a little lemon juice and a teaspoon hot water to 
icing sugar and mix to a smooth consistency (should not be too runny). 
 
source: http://www.cooks.com/rec/doc/0,191,150187-224201,00.html 
 
 
 
 
 
 
(ID: 11349) Mirror: rec.food.recipes: Fri, Aug 8, 2003


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