Bakewell Tart
- 1 whole 9" Shallow Pie Crust
- 3 Tablespoons Raspberry Jam
- 4 ounces, weight Butter
- 4 ounces, weight Sugar
- 2 whole Eggs, Beaten
- 1/2 teaspoons Almond Essence
- 4 ounces, weight Ground Almonds
- 1 ounce, weight Flour
- 1/2 cups Sliced Almonds (optional) Or As Desired To Top The Pie
- Preheat oven to 350 F. Put the unbaked pie crust (store bought or your favorite recipe) into a 9-inch pie plate. Spread raspberry jam in the bottom of the pie crust.
- In a medium sized bowl cream together butter and sugar. Add eggs and almond essence. Mix well. Add ground almonds and flour. Mix well. Spread on top of the jam. Decorate with sliced almonds if desired.
- Bake at 350 F for 35-40 minutes or until firm and lightly browned. Remove from oven and allow it to sit for a few minutes before slicing.
shallow pie crust, raspberry, butter, weight sugar, eggs, almond essence, flour, pie
Taken from tastykitchen.com/recipes/desserts/bakewell-tart-2/ (may not work)