There is indeed a place called Bakewell In the Derbyshire district England and this is where Bakewell Tart come from. Bakewell Tart/Slice has an almond flour base an almond filling and a lemon icing on top.
Bakewell Slice
Course: Desserts/Sweets
Servings
32
servingsPrep time
30
minutesCooking time
30
minutesAlmond and Strawberry Jam Slice with Lemon Icing
Ingredients
155 g butter,softened
1/4 cup caster sugar
2 egg yolks
1 1/2 cups plain flour
3/4 cup strawberry jam
3/4 cup almond flour
- Almond Filling
185 g butter,softened
Grated zest of 1 lemon
3/4 cup caster sugar
3 eggs
1 1/4 almond flour
1/4 cup plain flour
- Lemon Icing
2 cups icing sugar
1/4 cup lemon juice
Directions
- Beat butter sugar and egg yolks on low until well combined. Add flour and almond flour and mix on low until blended. Wrap in plastic wrap and cool in fridge.
- Make almond filling by beating lemon zest sugar and butter in a mixer until light and fluffy. Add eggs one at a time then stir in flour and almond flour.
- Preheat oven to 200 C and line a 8 inch x 12 inch baking tin with baking paper. Spray with oil.
- Roll out pastry from Step 1 until large enough to fit the prepared pan. Press into the base and sides of the pan. Trim the edges. Spread jam over the base, then place almond filling from step 2 on top of the jam.
- Bake for 30 minutes and set aside to cool.
- Make lemon icing by combining the icing sugar with enough lemon juice to make it into spreadable consistency.
- Spread icing over the slice and stand until icing is set about 30 minutes.
- Slice into portions about 32 squares. Decorate with candied cherries if desired.
