Recipes:

Bakewell Tart

Method:

Ingredients:

1. Preheat the oven to 170°C, gas mark 3, 325°F.

2. Lightly grease an 8 inch loose bottomed fluted flan tin. Sieve the flour and salt into a bowl. Rub the low fat spread in until the mix resembles fine breadcrumbs. Add enough water to make a soft dough. Roll out on a floured surface to make a large round, enough to line the flan tin.

3. Press the pastry firmly into the tin and prick the base with a fork. Line with foil and weigh down with baking beans or rice. Bake for 10 minutes then remove the foil and bake for a further 5 minutes.
Allow the pastry to cool slightly and then spread with the morello jam.

4. Turn the oven temperature up to 180°C, gas mark 4, 350°F.

5. To make the sponge, cream the low fat spread with the Fruisana Fruit Sugar, then add the egg and beat the mixture well. Fold the ground almonds, almond essence and self raising flour into the mixture with a metal spoon.

6. Spoon the sponge mixture onto the jam and spread evenly. Bake for 40 minutes or until golden brown. Leave to cool.

7. Mix the icing sugar with 5 tablespoons of water to make a smooth runny icing. Set 2 tablespoons of the icing to one side and mix with 2 to 3 drops of the pink food colouring.
Spread the white icing over the base.

8. Fit a piping bag with a fine nozzle and fill it with the pink icing. Pipe thin lines of pink icing across the white, approximately 1 inch apart. Draw a cocktail stick across the pink lines to give a feather effect. Allow the icing to set before cutting.

Serves: 8-12