Additional Ingredients

Filling

110 grams	Butter unsalted
100 grams	Billington's Golden Icing Sugar For Dusting
1	Free Range Eggs
1 tbsp	Pure Almond Extract (Nielsen-Massey)
20 grams	Very Strong White Bread Flour (Allinson)
100 grams	Ground almonds
	Strawberry Jam Good quality

Further Additional Ingredients

Icing

200 grams	Icing Sugar (Silver Spoon Homegrown)
35 ml	Water
1 sachet	Easy melt milk chocolate

How to make Bakewell Tart Slices

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1. Put the flour and salt into a large bowl and add the butter . Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs
2. Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for 15-20 minutes
3. On a lightly floured surface, roll out the pastry to ½ cm thickness, lower the pastry into the tart tin and gently push it into the corners. Chill in the fridge 30 minutes.
4. Preheat the oven to 180°C/Gas 4. Place some greaseproof paper in the base and cover with a layer of baking beans. Bake for 15-20 minutes, then remove the beans and bake for a further 4-5 minutes, until golden brown.
5. To make the frangipane, cream the sugar and butter together until pale and fluffy, then gradually add the egg and almond extract, then fold in the flour and almonds.
6. Spread some jam over the base of the pastry case, then spoon on the frangipane and even out using a palette knife.
7. Bake in the oven for 30-35 minutes or until golden brown. Remove the tart from the oven and cool on a wire rack.
8. To make the icing sieve the icing sugar into a bowl and add the water to make a smooth paste, if necessary gradually add more water a drop at a time if needed. Pour the icing onto the tart ensuring it is evenly covered. Melt the Easy melt chocolate according to the instructions on the pack, then drizzle over the top of the tart in stripes or checks.
9. Once the icing and chocolate are set, cut the tart into slices and serve.

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