12 servings, ready in 30 minutes
This Bakewell Tart recipe, made with SPLENDA® Jam, will be approved by the whole family! Try it now with SPLENDA® Granulated.
To make the pastry, add the flour and Splenda into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
Roll out the dough on a lightly floured work surface and use to line a 23cm flan tin. Leave in the fridge to chill for 30 minutes. Preheat the oven to 200C/Gas 6.
Line the pastry case with foil and fill with baking beans or rice. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
For the filing, spread the base of the flan generously with Splenda raspberry jam.
Melt the butter in a pan, take off the heat and then stir in the Splenda. Add ground almonds and egg. Pour into the flan tin and sprinkle over the flaked almonds.
Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
- For the shortcrust pastry
- 175g plain Flour
- 75g chilled Butter
- 2-3 tbsp cold Water
- 1/2 tbsp Splenda Granulated
- For the filling
- 3 tbsp Splenda jam
- 125g Butter
- 15g Splenda Granulated
- 125g ground Almonds
- 1 free-range Egg, beaten
- 50g flaked Almonds + for sprinkling
- 3 tbsp of Milk
|of which saturates||9.30g|
|of which sugars||1.00g|