Ingredients	Bakewell Tart
7.5 ounces frozen packet puff pastry, thawed 4 tbsp Red Jam 4 ounces Ground Almonds 4 ounces Caster Sugar 2 ounces Butter 3 Eggs, Beaten 1/4 tsp Almond Essence	A butter mixture, flavoured with ground almonds and baked in a light, flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as a Bakewell Pudding, the origin of which is still secret. Serves: 6 Preparation Time: Cooking Time:
Directions
1. Preheat the oven to 400°F (200°C). 2. Roll out the pastry on a floured surface and use to line a 1 1/2pint shallow pie dish. 3. Knock up the edge of the pastry in the pie dish with the back of a knife. 4. Mark the rim with the prongs of a fork. Brush the jam over the base. Chill in the refrigerator while making the filling. 5. Make the filling. Beat the almonds with the sugar, butter, eggs, and almond essence. 6. Pour the filling over the jam and spread it evenly. 7. Bake for 30 minutes or until filling is set. 8. Serve warm or cold with fresh cream or custard. http://www.greenchronicle.com/ http://www.allbritishfood.com/