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Easy recipe Bakewell Tart Recipe

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Easy recipe Bakewell Tart Recipe - one hundred and twenty-fiveg, butter (Recipes by ingridients <a href="/search/butter">butter</a>)  softened one cup caster sugar one tablespoon finely grated lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>) rind about three eggs one one/two cups almond (Recipes by ingridients <a href="/search/almond">almond</a>) meal (ground almonds) one third cup plain flourStep one Combine flour, almond (Recipes by ingridients <a href="/search/almond">almond</a>) meal, sugar and butter (Recipes by ingridients <a href="/search/butter">butter</a>) in a processor. Process until mixture resembles fine breadcrumbs. Bakewell Tart Recipe. Add egg (Recipes by ingridients <a href="/search/egg">egg</a>) yolk and one tablespoon chilled. water (Recipes by ingridients <a href="/search/water">water</a>)  Bakewell Tart Recipe. Process until dough just comes together, adding more chilled water (Recipes by ingridients <a href="/search/water">water</a>) if necessary. Turn pastry out on to a lightly floured surface. Bakewell Tart Recipe. Knead until just smooth. Shape into a disc. Bakewell Tart Recipe. Cover with plastic wrap. Refrigerate for about thirty minutes. Step two Preheat oven to about one hundred and eightyC/about one hundred and sixtyC fan-forced. Bakewell Tart Recipe. Grease a about threecm-deep, twenty-threecm (base) loosebased fluted tart pan. Roll out pastry between two sheets of baking paper until fivemm thick. Line pan with pastry. Trim excess. Refrigerate for about ten minutes. Step about three Place pan on a baking tray. Line pastry case with baking paper. Bakewell Tart Recipe. Fill with ceramic pie weights or uncooked rice. Bakewell Tart Recipe. Bake for about ten to about twelve minutes or until edges are light golden. Remove weights or rice and paper. Bakewell Tart Recipe. Bake for about seven to about eight minutes or until base is light golden. Set aside to cool. Bakewell Tart Recipe. Spread pastry case with. jam (Recipes by ingridients <a href="/search/jam">jam</a>)  Reduce oven to about one hundred and sixtyC/one hundred and fourtyC fan-forced. Step four Meanwhile, make filling: Using an electric mixer, beat, butter (Recipes by ingridients <a href="/search/butter">butter</a>)  sugar and lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>) rind until light and fluffy. Bakewell Tart Recipe. Add eggs, one at a time, beating until just combined. Beat in almond (Recipes by ingridients <a href="/search/almond">almond</a>) meal and flour. Spread filling over jam (Recipes by ingridients <a href="/search/jam">jam</a>) in pastry case. Sprinkle with almonds. Bake for fourty-five minutes or until a skewer inserted in the centre comes out clean. Cool slightly. Dust with icing sugar. Serve with cream..

one hundred and twenty-fiveg, butter (Recipes by ingridients butter) softened one cup caster sugar one tablespoon finely grated lemon (Recipes by ingridients lemon) rind about three eggs one one/two cups almond (Recipes by ingridients almond) meal (ground almonds) one third cup plain flourStep one Combine flour, almond (Recipes by ingridients almond) meal, sugar and butter (Recipes by ingridients butter) in a processor. Process until mixture resembles fine breadcrumbs. Bakewell Tart Recipe. Add egg (Recipes by ingridients egg) yolk and one tablespoon chilled. water (Recipes by ingridients water) Bakewell Tart Recipe. Process until dough just comes together, adding more chilled water (Recipes by ingridients water) if necessary. Turn pastry out on to a lightly floured surface. Bakewell Tart Recipe. Knead until just smooth. Shape into a disc. Bakewell Tart Recipe. Cover with plastic wrap. Refrigerate for about thirty minutes. Step two Preheat oven to about one hundred and eightyC/about one hundred and sixtyC fan-forced. Bakewell Tart Recipe. Grease a about threecm-deep, twenty-threecm (base) loosebased fluted tart pan. Roll out pastry between two sheets of baking paper until fivemm thick. Line pan with pastry. Trim excess. Refrigerate for about ten minutes. Step about three Place pan on a baking tray. Line pastry case with baking paper. Bakewell Tart Recipe. Fill with ceramic pie weights or uncooked rice. Bakewell Tart Recipe. Bake for about ten to about twelve minutes or until edges are light golden. Remove weights or rice and paper. Bakewell Tart Recipe. Bake for about seven to about eight minutes or until base is light golden. Set aside to cool. Bakewell Tart Recipe. Spread pastry case with. jam (Recipes by ingridients jam) Reduce oven to about one hundred and sixtyC/one hundred and fourtyC fan-forced. Step four Meanwhile, make filling: Using an electric mixer, beat, butter (Recipes by ingridients butter) sugar and lemon (Recipes by ingridients lemon) rind until light and fluffy. Bakewell Tart Recipe. Add eggs, one at a time, beating until just combined. Beat in almond (Recipes by ingridients almond) meal and flour. Spread filling over jam (Recipes by ingridients jam) in pastry case. Sprinkle with almonds. Bake for fourty-five minutes or until a skewer inserted in the centre comes out clean. Cool slightly. Dust with icing sugar. Serve with cream..

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