Apple and Lemon Bakewell Tart♥ ✽♥ Be sur

Apple and Lemon Bakewell Tart♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

4 people
60 minutes

Prep Time:
15 minutes
Cook Time:
45 minutes

1 x 375g pack Greenvale ready rolled shortcrust pastry

1 x large cooking apple – about 320g

20ml The Pantry lemon juice

25g Greenvale unsalted butter

100g Grandessa Raspberry jam

65g ground almonds

65g The Pantry Self Raising Flour

130g Perfect for Baking spread

125g The Pantry caster sugar

2 x large eggs

15ml Amaretto

10g The Pantry flaked almonds

Giannis Cornish Ice Cream

Preheat the oven to 180°C/350°F/Gas Mark 4.

Use the pastry to line a 20cm loose base flan tin.

Spread the jam over the base of the pastry.

Peel and core the apple, chop into small pieces, put into a small saucepan with the lemon juice and butter, and cook on a low heat, until the butter has melted and the apple is slightly cooked – about 3 mins.

Put the apple mixture on top of the jam in the pastry case.

Then put the flour, eggs, spread, caster sugar, amaretto and ground almonds into a food processor and mix well.

Pour this mixture over the apples, sprinkle over the flaked almonds and bake in the oven for 35/40 mins – till golden brown and firm to the touch.

Serve warm or cold with ice cream.

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