Val, bless her heart, also sent in her fave bakewell tart recipe on the basis that she reckons the same pastry recipe would work for mince pies:
3oz gram (chick pea) flour [Ed: watch cross-contamination]
2oz ground almonds [Ed: or other nuts eg pecans, hazelnuts]
2oz butter/margarine [Ed: Pure spread or butter OK if not dairy free]
½ oz caster sugar (optional, omit for savoury items)
beaten egg to bind
8” loose-bottom flan tin
raspberry jam to cover the pastry base [Ed: watch no citric acid]
2oz butter/margarine (cream butter and sugar together)
2oz caster sugar
1 egg, beaten (beat in gradually)
a few drops of almond essence Ed: note that essences are usually alcohol-based. See here for more on this issue.]
3oz ground almonds [Ed: or other nuts] (fold in gently)
- Heat oven to 170C or gas 4. Put a baking sheet larger than the flan tin in the oven.
- Place first four ingredients in a bowl/processor.
- Rub in fat or process lightly until like fine breadcrumbs. Beware of over processing as the mixture may begin to stick together.
- Use beaten egg to bind together to form a smooth, but not sticky, dough.
- Flatten ball of dough and, using the fingers, press into the flan tin and up the sides, ensuring that it is evenly distributed.
- Bake blind with greaseproof paper/foil and [Ed:baking] beans on baking sheet for 10mins.
- Remove the paper/foil and beans and cook for a further 5 mins.
- Spread the jam over the pastry base.
- Place the almond sponge mixture on top covering the jam, taking the mix to the pastry edges.
- Place in oven and bake for approx 30mins until set and golden.
- Remove from oven and allow to cool.
- Place flan tin on top of an upturned bowl and ease the tin surround away.
- Either push a sharp knife underneath the base between the pastry and metal base to remove the latter or leave on the base to cool (in case it crumbles!).
- Serve sprinkled with sieved icing sugar.
NB If wanting to use this pastry shell for a cooked filling, suggest cooking for longer, about 5-10 mins depending upon your cooker and how you like your pastry.
Ok, enough now; I can’t take any more mouth-watering…!