How to Make Tracy's Almond Bakewell Tart Part 2 | ROCKS STEADY 

How to Make Tracy's Almond Bakewell Tart Part 2 | ROCKS STEADY
By Crochet Rocks AKA ROCKS STEADY
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This is PART 2 of my Almond Bakewell Tart, this is the Bakewell part, The sweet pastry is part 1
I hope that you enjoy this recipe this is the first time i have made it with oats.
LINK TO PART 1 SWEET PASTRY • How to Make Tracy's Al...
Ingredients
PASTRY
226 or 8oz Plain Flour and a little for rolling out
113 or 4 oz lard and butter
cold water
dash of liquid sweetener or sugar
pinch of salt
Method
PASTRY
Rub the fat, salt and flour to resemble breadcrumbs (i used a mixer)
add dash of liquid sweetener or sugar and combine
add enough water to make into a dough, should combine but come off utensil clean
place in a polythene bag and put in the fridge for around 30 minutes while you make the rest
Ingredients
ALMOND BAKEWELL
170g or 6oz granulated sugar
113g or 4 oz butter
1 beaten egg
1tsp almond extract or essence
170g or 6oz porridge oats
28g or 1oz flaked almonds
approx half jar raspberry jam
Method
ALMOND BAKEWELL
Grease a baking tray approx 7 inches by 11 inches (i used a flan dish)
preheat oven to 180oC
Melt the butter in a pan over a low heat, add sugar, oats, egg and almond essence or extract.
Set this aside
Roll out pastry and place in the bottom of your tin (or flan dish)
Spread the jam evenly over the pastry base
Spoon the oat mixture over the top and spread it evenly
Sprinkle with the flaked almonds
Bake for approx 25 to 30 mins keeping an eye - until golden brown.
Allow to cool before slicing.
Will keep for several days in an airtight container.
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