Bakewell Tart

Made 1/2 of this mix in my split pie tin

·         3 heaped tbsps of raspberry jam

·         100g castor sugar

·         100g icing sugar

·         120g ground almonds

·         50g semolina

·         3 med eggs

·         A few drops of almond essence

·         3 heaped tbsp slivered almonds
·         Unbaked pie shell

1. Mix together the almonds, semolina and both sugars.

2. Whisk the eggs with the almond essence and add to the almond mixture, stirring well.

3. Spread the raspberry jam over the pastry base.

4. Pour in the almond mixture and spread evenly.

5. Sprinkle with the slivered almonds then bake at 200C for approx 25-30 mins, till firm.

6. Allow to cool completely then sprinkle with a little icing or sugar.