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Great British Bakewell Tart


  • 1 x pack ready-made sweet short-crust pastry

  • For the Filling

  • 110g/ 4oz unsalted butter

  • 110g/ 4oz caster sugar

  • 1 egg

  • 25g/ 1oz ground almonds

  • 75g/ 3oz ground rice

  • ½ tsp almond essence/extract

  • 2 heaped tbsp raspberry jam

  • double cream, slightly whipped, to serve


  • 1.

    Roll pastry out thinly on a lightly floured table. Line an 8" plain flan ring (or whatever you have) placed on a baking sheet reserve trimmings. Prick base. Cool for around 10 mins.

  • 2.

    Preheat oven to 200C/400F/Gas 6.

  • 3.

    Heat butter for filling until it has just melted, but is not brown.

  • 4.

    Stir in sugar and cook for 1 minute, then add egg, ground almonds, rice and essence.

  • 5.

    Spread jam in base of flan case and pour filling on top.

  • 6.

    Roll strips from pastry trimmings and arrange in a lattice pattern on top of the tart, fixing with milk.

  • 7.

    Bake tart for approx 30 mins until well-risen and golden brown. The filling should spring back into shape when lightly pressed with a finger.

  • 8.

    Remove flan ring. Cool on a wire tray.

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