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BAKEWELL TARTS

PASTRY
2 1/2 cups all-purpose flour
1 cup solid vegetable shortening
1 ts salt
1/4 cup ice water

FILLING
1 raspberry or strawberry jam
4 oz margarine
4 oz caster sugar
4 oz ground almonds
2 eggs, well beaten
1 few drops almond essence

PASTRY:
Measure out the flour and put to one side.

In a large mixing bowl, place the fat, water and 3 heaped tablespoons of the flour you set to one side. Beat vigorously with a wooden spoon until all is well blended. The carefully add in the rest of the flour, rubbing the mixture between your fingertips until it all sticks together. You can add up to 2 tablespoons of water to help, but no more. Remember that if you overwork the pastry at this stage it will become tough and shrink when cooked. Combine into a ball, cover with a damp tea towel and place in the refrigerator.

Preheat the oven to 400F.

Beat the eggs and sugar together until creamy (this takes about 3 minutes). Add the butter in small pieces, and the almonds, and continue to beat for another minute until all is combined. Set aside.

On a lightly floured working surface, roll out the pastry into a circle about 1/8-inch thick. Cut 12 circles.

Lightly grease the 12 hole tin, making sure you smear a very thin film all over the inside.

Now transfer the pastry to the bin carefully; but if the pastry breaks a bit, don't worry - you can do a repair job when it's in the tin. Now with your hands fashion it to the inside of the tin, making sure it reaches inside the corners. Cut off the excess pastry with a knife.

In a small saucepan gently melt the jam so it will spread more easily. Spread tarts with a layer of jam. Mix all the other ingredients together and spread over the jam.

Bake for 20-30 minutes until the fllling is set.

This version is often preferred both for its flavour and texture. The use of ground almonds makes the filling firmer. Another variation of this recipe uses 2 oz. self-raising flour and 2 oz. ground rice instead of the ground almonds.