Holiday Bakewell Tart

A cross between your favorite family pie & a desert fit for the queen . This tart keeps exceptionally well, getting better with a day's time & works wonders to finish off your dinner party.

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Ingredients

Pastry:*
-1c plain flour
-1 tbsp icing sugar, plus extra to decorate
- 1/2c butter
-1 egg yolk

Filling:
- 3/4c butter, softened
-3/4c granulated sugar
-3 eggs
- 1 2/3c ground almonds
-1 tsp almond extract
-1 jar Cherry Chai jam (or Holiday Orange marmalade)
-1/2c sliced almonds

Directions

Make pastry shell:
-Sieve the flour and icing sugar into a bowl. Rub in the butter with your hands until the mixture resembled course sand.
- Add the egg yolk and 2 tsp water and mix to a firm dough.
- Roll out the dough onto a lightly floured board to about 1/8” thick.

-Line a 9" loose-based, fluted tart tin with the dough. Once the tin is lined place in frig and chill for 15 minutes
- .Heat the oven to 350F.
- Remove the dough from the frig and line with parchment then weight parchment down with dried beans. Bake the pastry case ‘blind’ for 15 minutes. Remove the paper and baking beans and cook for a further 10 minutes. Remove from the oven and leave to cool.

Make filling:
- Beat together the butter and sugar until smooth.
- Beat in the eggs, one at a time, then stir in the ground almonds and almond extract.
- Spread the Cherry Chai over the base of the cooked pastry.
- Spread the almond filling evenly on top, then sprinkle sliced almonds on top.
- Bake for 35–40 minutes until the filling is firm and golden brown. Dust with icing sugar to serve.

*Feel free to use a store bought pastry shell if you are pressed for time, the glory is in the jam & almonds :)