llow to cool slightly.
Bakewell Topping:
Beat the butter
nch round loose-bottomed fluted tart pan, trimming edges. Place on
10 1/2-inch tart pan with removable bottom (or
From this recipe I made one 9\" tart and 6 small individual tarts
and line an 11-inch tart mold with the slivers. Push
7-inch loose-bottomed tart pan.
Combine 7 tablespoons
ool completely.
When the tart is cold make the icing
(230 degrees C). Arrange tart shells on a baking sheet
reased 9 1/2-inch tart pan; press into fluted edges
to a 9-inch tart pan with a
9 inch loose-bottom tart pan.
Sift flour into
hickness. Line a 20cm fluted tart tin with a depth of
or later use.This dough recipe can be used to make
Line a 7 to 8-inch pie or tart pan with pastry.
Spread jam on bottom of pastry.
Cream butter or margarine and sugar.
Add egg, almonds and baking powder.
Spread almond mixture on top of jam. Bake 25 to 30 minutes at 375\u00b0.
ie shell.
Bake the tart in the preheated oven until
ough into four 4-inch tart pans (or one 9 or
nd up the sides of tart pan to form a crust
9 1/2-inch tart pan, preferably with a removable
efore using.
Make the tart: Roll out the pastry on
20 to 23 cm) tart pan (instructions for how to