BAKEWELL TART

Pastry
6 oz plain flour
1 oz icing sugar
½ tsp salt
1½ oz lard
1½ oz butter
3 tablespoons of really cold water


Filling
4 oz marg
4 oz c sugar
1 egg
4 oz plain flour
2 tsp baking powder
2 oz ground almonds
3 fl oz cold milk
Jam to spread on base

190°c/ gas5/ 375°f

Make pastry. Roll out and line a large flan tin (mine is about 9 inches). Chill for 30 mins. Spread jam thickly over pastry base.

Sponge mix. Cream marg, sugar together add egg. Add flour, b.powder and ground almonds to the mix. Slowly stir in the milk. *Should feel like a slightly softer than usual cake mix*
Spread filling on top of the jam and pastry.

Bake for 30 mins approx *watch the top you may have to pop a bit of foil on* .Sponge usually starts to 'crack' slightly when cooked

When cool make up a thick icing and drizzle over, leave to set.