Dessert Recipes - Bakewell-type Tart Recipe

Ingredients

• 20 cm/8 in ready-made pastry case (pie shell)

• 30-45 m/12-3 tbsp raspberry jam (conserve)

• 1 packet of sponge cake mix

• Egg and water according to the packet directions

• Almond essence (extract)

• A few flaked (slivered) almonds

• Cream or custard, to serve

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Method:

1. Place the pastry case on an ovenproof plate. Spread the jam in the base.

2. Make up the cake mix according to the packet directions and add a few drops of almond essence. Spread over the jam. Sprinkle with a few almonds.

3. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 20-30 minutes until risen, golden brown and the centre springs back when lightly pressed.

4. Serve warm with cream or custard.