Bakewell tart

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Pudding Recipe = Bakewell tart - Serves 4

225g short crust pastry (see recipe below)
bog ground almonds
110g icing sugar
50g butter
3 eggs
4 tablespoons strawberry jam
Almond essence
8oz plain flour
4oz butter
Cold water
1 egg yolk

To make the pastry: Rub the butter into the flour until it resembles bread crumbs. Add egg yolk and enough cold water to bind it. Wrap in cling film and place in the fridge.

Whilst the oven is preheating to 200°C, roll out the pastry over a floured surface. Line a fairly shallow flan mould with the pastry. Prick with a fork and place into the fridge whilst preparing the filling. To make the filling, first cream the butter and sugar. Then add the eggs, the ground almonds and a few drops of almond essence. Next, spread a layer of strawberry jam evenly over the pastry base. Cover with the filling. Bake the tart for approximately 30 minutes, until lightly brown and springy to touch. It may be served cold or warm.