Name: Bakewell Tart
Prep time: 30 min
Ingredients: 175 g plain flour; 75 g chilled butter; 2-3 tablespoons cold water; ½ tablespoon SPLENDA® Granulated; 3 tablespoons SPLENDA® Raspberry Jam; 125 g butter; 125 g ground almonds; 1 free-range egg, beaten; 50 g flaked almonds + for sprinkling; 3 tablespoons of milk; 15 g SPLENDA® Granulated

Bakewell Tart

Makes12 servings
Prep Time30 min
Calories288
Made withSplenda Granulated Sweetener

Ingredients

For the shortcrust pastry

175 g plain flour
75 g chilled butter
2-3 tablespoons cold water
½ tablespoon SPLENDA® Granulated

For the filling

3 tablespoons SPLENDA® Raspberry Jam
125 g butter
125 g ground almonds
1 free-range egg, beaten
50 g flaked almonds + for sprinkling
3 tablespoons of milk
15 g SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy288 kcal369.23%
Total Fat22.00 g28.21%
of which saturates9.30 g3.38%
Total Carbohydrate14.00 g5.09%
of which sugars1.00 g0.36%
Protein8.20 g16.4%

Instructions

1

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.

2

Roll out the dough on a lightly floured work surface and use to line a 23 cm flan tin. Leave in the fridge to chill for 30 minutes. Preheat the oven to 200°C / Gas 6.

3

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.

4

For the filing, spread the base of the flan generously with Splenda Raspberry Jam.

5

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.

6

Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

Made with