This is my adaptation of the bakewell tart …. basically replacing the pastry with a biscuit base!  Obviously you can still do a pastry base if that works better for you.

This recipe is for a tin which is 20cm x 4cm as the full recipe is three times this amount! I used a pop out bottom tin lined with greaseproof paper which worked a treat.

Filling

67g Jam – Raspberry is standard but we have done it with Blackcurrent or plum and it is equally as nice

100g Butter

100g Castor Sugar

67g Ground Almonds

34g Plain Flour

1/3 tsp Baking Powder

2 medium eggs beaten – the original recipe was with one egg but I added two by mistake this time and it worked really well, so this is my plan going forward 🙂

1 tbs Flaked Almonds

 

For the base

200g Digestive Biscuits

67g Butter

To make the base crush the digestive biscuits, melt the butter and mix together.  Put into the lined tin and press down with the back of a spoon.  Leave to cool in the fridge.

Heat the oven to 150c/300f or Mark 4 in the motorhome.  Spread the Jam on the cooled biscuit base.

Blend together the butter and sugar until creamed, add the ground almonds, flour, baking powder, eggs and blend well.

Spoon the almond mixture on top of the jam and spread it evenly around the inside of the cooked pastry case. Bake in the preheated oven for 30 minutes. Scatter over the almonds and cook for a further 20 minutes (15 in the motorhome).

Serve warm or cold.