For the filling mix the ground almonds with the caster sugar, fold in the beaten eggs and almond essence, set aside. Cut the butter into 1/2 cubes and scatter over the flour mixture. Wrap the dough in cling film and chill in the fridge for at least 30 min. Smooth the top of each tart with a knife and then scatter with flaked almonds. Instructions To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl. Put 1 tsp of jam in each tart case and then divide the frangipane mixture between the cases. For the frangipane filling, mix together the butter, sugar, egg, ground almonds and almond extract. Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed), Plum and Raspberry Jam (Glucose-Fructose Syrup, Plum Purée, Sugar, Raspberry Purée, Gelling Agent (Pectin), Acid (Citric Acid), Acidity Regulator (Sodium Citrates), Colour (Anthocyanins), Preservative (Potassium Sorbate), Flavouring), Glucose Syrup, Glacé Cherries (Cherries, Sugar, Acidity Regulator (Citric Acid), Preservatives (Potassium Sorbate, Sulphur Dioxide), Colour (Carmine), Sweetened Condensed Skimmed Milk (Skimmed Milk, Sugar), Ground Rice, Desiccated Coconut (contains Preservative (Sodium Metabisulphite ( Sulphites), Whey Powder ( Milk), Dried Egg White, Ground Almonds, Salt, Dextrose, Emulsifiers (Sorbitan Monostearate, Polysorbate 60), Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Humectant (Vegetable Glycerine), Flavouring, Preservative (Potassium Sorbate) Allergy Adviceįor allergens, including Cereals containing Gluten, see ingredients in bold. Turn down the oven to gas 4, 180C, fan 160C.

Bakewell tart recette