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Blueberry Bakewell Tart
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Blueberry Bakewell Tart

Bakewell tart is a traditional English recipe named after the town of Bakewell in Derbyshire. Some recipes use ground almonds in the filling, but we have simplified it by using almond essence.

Makes 8
Prep Time 20 minutes
Cook Time 40 minutes
Easy

Ingredients

400 g frozen sweet short pastry, thawed
½ cup Craig's Blueberry Jam
125 g softened butter
½ cup sugar
½ tsp natural almond essence
2 eggs, beaten
1 cup flour
1 tsp baking powder
¼ cup sliced almonds

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Preheat the oven to 180°C. Roll the sweet short pastry to line the base and sides of a 23cm loose bottom flan tin. Trim the edges. Chill for 10 minutes in the fridge.
Step 2
2. Spread the base of the pastry case with Craig's Blueberry Jam.
Step 3
3. Cream the softened butter, sugar and almond essence until light and fluffy. Gradually beat in the eggs. Fold in the sifted flour and baking powder. Spoon the mixture into the tart and smooth the top to even it out.
Step 4
4. Sprinkle over the sliced almonds. Bake for 35-40 minutes until golden and cooked. Serve warm with custard or cold as a perfect afternoon tea treat.

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What do I need?
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400 g frozen sweet short pastry, thawed
½ cup Craig’s Blueberry Jam
125 g softened butter
½ cup sugar
½ tsp natural almond essence
2 eggs, beaten
1 cup flour
1 tsp baking powder
¼ cup sliced almonds
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