Bakewell Tart

• 1 whole Frozen Shortcust Pastry Sheet
• 3 Tablespoons Jam
• 3 ounces, weight Butter
• 3 ounces, weight Sugar
• 1 whole Egg
• 1 ounce, weight Ground Almonds
• 4 ounces, weight Self Raising Flour
• 1 whole Lemon, Juice Only

1. Preheat oven to 400F (200C).
2. Defrost and roll out pastry to line a pie plate. Spread the jam all over the pastry (DO NOT blind bake the pastry shell).
3. Cream butter and sugar till pale and fluffy; gradually beat in egg (a small amount at a time).
4. Gently fold in the ground almonds and flour followed by the lemon juice.
5. Spread over the jam, smoothing it out evenly.
6. Decorate with almonds (optional).
7. Bake for 15 minutes in the centre of the oven, then reduce heat to 300F (150C) and continue cooking for 25-30 minutes.
8. Serve warm or cool with cream or ice cream.

frozen shortcust, butter, weight sugar, egg, flour, lemon

Taken from tastykitchen.com/recipes/desserts/bakewell-tart/ (may not work)