George's Bakewell Tart - New Zealand

Total Time
50mins
Prep 10 mins
Cook 40 mins

Posting this recipe for ZWT New Zealand, which I found on ehow.com for New Zealand desserts. Here is what is stated: "George, world famous in New Zealand for his bread making books, branches out to make the world's best Bakewell tart. I challenge you to try this recipe and prove me wrong! As an electrical engineer, George became manager of the servicing workshop for a retail appliance business, and in this role he tested hundreds of bread-machines. Through his own efforts, and those of the customers he helped, he developed a great repertoire of never-fail recipes. George wrote four books on using bread making machines, all were published by Penguin Press." After some searching I found the author of this recipe to be George Dale and he is the author of "Delectable Daley Bread". Here in the USA, I think generally we find 9" frozen pie crusts in foil pans, which should work well for this recipe.

Ingredients Nutrition

  • 8 inch flan tin with shortcrust pastry
  • 85.04 g caster sugar
  • 85.04 g unsalted butter
  • 56.69 g self raising flour
  • 56.69 g ground almonds
  • 2 medium eggs
  • 2.46 ml almond essence (could sub vanilla extract)
  • 29.58 ml jam (or preserves of your favorite jams or perserves)
  • 14.79-29.58 ml sliced almonds, for topping

Directions

  1. Line 8" flan tin with shortcrust pastry crust (or use a frozen pie crust and I suggest baking it for 8 minutes prior to filling).
  2. Cream together sugar and butter until smooth. Add flour, ground almonds, almond essence, and eggs (beaten). Mix well.
  3. Spread your favorite jam evenly over the pastry with the back of a spoon.
  4. Pour butter mixture into pastry crust, and sprinkle top with flaked almonds.
  5. Bake in pre-heated 350 degree F oven for 30-40 minutes. Leave in until middle has set.