Bakewell tart traybake
YOU WILL NEED
150g plain flour 150g caster sugar, split into 50g and 100g 200g unsalted butter, softened, split into 2 x 100g 150g ground almonds 1 egg
200g raspberry jam Handful of flaked almonds Icing sugar, to dust
DIRECTIONS
Preheat the oven to 165°C/Gas Mark 3. Put the plain flour and 50g of caster sugar in a mixing bowl. Rub in 100g unsalted butter with your fingers. When the mixture resembles crumbs, pour it into a lined
9 x 13 inch traybake tin, lined with baking paper. Spread it evenly and press down so the crumbs loosely join together. Bake the base for 15 minutes.
While the base is baking, make the frangipane topping. Combine the remaining 100g of butter, 100g caster sugar, ground almonds and egg in a bowl.
When the base has baked, remove it from the oven and add the jam, spreading it evenly over the base. Then, dollop on the frangipane mix and spread evenly over the jam. Sprinkle over the flaked almonds, then return to the oven for a further 30 minutes.
When the traybake is golden on top, remove from the oven and allow to cool completely before removing from the tin. Dust with icing sugar, slice into bars and top with more flaked almonds.
Recipe and image courtesy of UK Flour Millers’ Easy Peasy Baking campaign, fabflour.co.uk