Bakewell tart, traditionally made with jam, is a common treat at an English afternoon tea. Here I have replaced the jam with feijoas. The tart is quick and simple to make, and delicious served with a dollop of cream. The almonds and feijoas are an incredible combination.
Pastry
| 170 g | Flour |
| 2 Tbsp | Sugar |
| 75 g | Butter, cubed |
| 1 | Egg |
Filling
| 125 g | Butter |
| ¾ cup | Sugar |
| 125 g | Ground almonds |
| 2 Tbsp | Flour |
| ½ tsp | Baking powder |
| 1 | Egg |
| ½ tsp | Almond essence |
| 1 tsp | Lemon zest |
| 2 cups | Feijoas, peeled and roughly chopped (Main) |
| ¼ cup | Sliced almonds |
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Directions
- Heat the oven to 170C.
- Place the flour, sugar and butter in a food processor and blitz until it resembles fine breadcrumbs. Add the egg and continue to mix until a dough forms. On a lightly floured bench roll dough to fit a 22cm tin. Line with baking paper and bake blind for 15 minutes until cooked.
- For the filling, melt the butter in a pot. Remove from heat. Add sugar, almonds, flour, baking powder, egg, essence and zest, combining well.
- Spread the feijoas evenly on the base of the pastry case. Gently spoon over the almond filling. Sprinkle with sliced almonds.
- Bake for 50 minutes until lightly browned and set. Remove and cool in the tin before serving.
- Slice and serve with lightly whipped cream.
