Eek so I missed another one due to being away and it was ‘free from’ week and I have a lovely post coming up on that soon. Plus I missed it and forgot to record it when I was away and let’s face it I saved your thighs by not adding to your baking consumption!

So onto this week, it’s pastry so lots of lovely options but one of my faves is Bakewell Tart 🍒. Mine wasn’t great last year but I got this recipe from odlums.ie

{Ingredients}

Pastry:-

170g cream odlums flour

Pinch of salt

75g Unsalted butter

Filling:-

170g strawberry/raspberry jam

110g unsalted butter

110g caster sugar

110g ground almond

3 eggs plus 1 egg yolk.

1tsp almond extract

Handful blanched flaked almonds

{Method}

Rub flour and butter together with fingertips until crumb like texture add pinch of salt, and enough cold water to bring mixture to a smooth dough like form. Refrigerate for 30 mins.

Roll out the pastry. Grease you’re round tin( with a little butter), before settling in pastry.

Onto the filling, add butter and sugar into a bowl and blend into a creamy paste.

From there add in the rest of your ingredients, ground almond, eggs and essence and whisk. You’re mixture should be smooth and creamy!

Now to spread the raspberry jam, I like quiet a lot so make sure to be extra generous!

Pour in the filling and place in a preheated fan oven of 200C/gas mark 6 for 30 minutes until lightly golden brown on top, with five minute to go sprinkle you’re flaked almond on top to toast nicely!

Enjoy, I’ll be nibbling a rich tea after my start in slimming world yesterday which I’ll fill you in about soon!