BAKEWELL TART

This type of cake is called a "bakewell tart" but as often I changed a few things.

Ingredients:

• shortcrust pastry
• 90 grams unsalted butter
• 80 grams white granulated sugar
• 2 eggs
• 2 teaspoons of almond extract
• 40 grams selfraising flour
• 160 grams raspberry jam

Steps:

• preheat the oven to 180°C
• lay the pastry in the tin, make sure that it takes the shape of the tin, cut off the pastry that falls over the tin
• cover the pastry with parchment paper and cover with some rice or dried beans, this will prevend the pastry from rising too much whilst being prebaked in the oven
• put the tin in the oven for about 10 minutes, afterwards take out the parchment paper and contents and put it back into the oven for another 5 minutes
• once it is out of the oven let it cool off
• whilst it cools off you can make the filling, you mix the butter and sugar until light and fluffy in a bowl
• you mix in the eggs and the extract
• spoon through the flour
• to prepare the tart you cover the pastry with the jam
• you cover the jam with the filling, put it in the oven for 30-35 minutes until it's golden brown and risen
• I covered the tart with almonds to give it something extra