Bakewell tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour, almond meal, sugar and butter in a processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon chilled water. Process until dough just comes together, adding more chilled water if necessary. Turn pastry out on to a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.

Step 2

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 23cm (base) loosebased fluted tart pan. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Refrigerate for 10 minutes.

Step 3

Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool. Spread pastry case with jam. Reduce oven to 160°C/140°C fan-forced.

Step 4

Meanwhile, make filling: Using an electric mixer, beat butter, sugar and lemon rind until light and fluffy. Add eggs, 1 at a time, beating until just combined. Beat in almond meal and flour. Spread filling over jam in pastry case. Sprinkle with almonds. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool slightly. Dust with icing sugar. Serve with cream