Bakewell Tart

Method

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 20 –23cms/8”–9” flan dish or tin or ring. A Swiss Roll tin 28cms x 18cms (11” x 7”) may also be used.
2. To make pastry: Sieve flour and sugar into a bowl. Rub in the margarine, then add sufficient water to make a soft dough.
3. Transfer the dough to a floured surface and lightly knead, roll out and use to line the tin.
4. Spread bottom of pastry with the jam.
5. For filling: Beat margarine, sugar and almond essence together until soft, then beat in the eggs and flour.
6. Mix in the almonds and ground rice, then spoon over the jam. Use any pastry trimmings to make a design on top.
7. Bake for about 30/40 minutes until the filling is firm. Cool slightly, remove from the tin and sift the icing sugar on top.
8. Serve with custard or crème fraiche.