BAKEWELL TART

For the shortcrust pastry:

❚ 2 cups (250 g) all-purpose flour

❚ 3/4 cup (100 g) icing sugar

❚ Pinch of sea salt

❚ 1/2 cup (125 g) chilled butter, diced

❚ 1 egg

❚ 1 tbsp (15 mL) water

❚ Butter, for greasing

❚ Flour, for dusting

For the filling:

❚ 3 tbsp (20 g) apricot kernels (see note)

❚ 1 tbsp (15 mL) rosewater

❚ 10 tbsp (150 g) butter

❚ 1⁄ cup (75 g) demerara (coarse

3 raw sugar)

❚ 1 3/4 cups (150 g) almond meal

❚ cup (50 g) fresh white 2⁄3 breadcrumbs

❚ 2 eggs

❚ Pinch of grated nutmeg

❚ 3 tbsp (45 mL) raspberry jam

❚ Handful of flaked almonds

❚ Flour, for dusting

1. Make the shortcrust pastry by combining the flour, sugar, salt and butter in a food processor fitted with the blade attachment. Pulse for 8 seconds until the mixture resembles breadcrumbs. Add the egg and water and pulse again until the dough forms a ball in the bowl. Remove from the bowl and knead briefly. Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.

2. Prepare the cake tin (see note). Roll out the pastry on a floured work surface to a thickness of ¼ inch (6 mm). Fold in the sides so that the pastry will fit into the base of the tin, then gently lift it into the tin, letting it sink down into the base. Use a small piece of excess dough to firmly press the edges of the pastry into the tin. Trim the excess pastry with a knife and then pierce the base with a fork. Put the pastry in the fridge to rest for at least 20 minutes or overnight (we don't blind bake this pastry as we want it to blend a little with the filling).

3. Blanch the apricot kernels in boiling water, then remove the skins. Using a mortar and pestle, bash the apricot kernels with the rosewater to make a paste.

4. Melt the butter in a saucepan but don't let it bubble. Remove the pan from the heat, add the sugar, almond meal, apricot kernel paste, and breadcrumbs and stir well. Add the eggs and nutmeg and mix well. Let the filling rest for at least 1 hour.

Towards the end of the resting time, preheat the oven to 400°F (200°C). 5. Spread the jam over the pastry base and spoon the filling on top. Sprinkle with the flaked almonds and bake for 30-35 minutes until golden brown.

For: 6-8 people; an 8-inch (20-cm) round cake tin

Notes: Sweet apricot kernels are an obscure product often used in historical recipes. Stick to the quantity called for in the recipe and label the jar well as they can be very harmful when you digest several of the kernels (especially for children). The kernels aren't easy to find in shops so you can substitute with a few drops of natural almond essence instead.

To prepare the cake tin, with a folded sheet of paper towel, apply a thin layer of butter nicely around the edge of the tin. Place a layer of parchment paper on the bottom of the cake tin: trace around the tin onto the parchment paper, then cut out the circle. Stick the parchment paper to the butter so that the paper stays in place. Dust the lined tin with flour, then hold the tin upside down above your workbench or sink and tap on the bottom to remove the excess flour.

REGULA YSEWIJN