1 Heaped Tablespoon Blackcurrant Jam (or Raspberry)
200g Icing Sugar
¾ Juice of Lemon
Instructions
Grease or line a tart tin.
In a bowl add your flour and the first measurement of butter. Rub the butter in until it resembles breadcrumbs.
Add the poppy seeds and water. Mix until it forms a soft dough.
Roll the dough out on a floured surface until it is large enough to 'drop' into your tart tin. Gently press the dough down into the greased tin.
Chill in the fridge for 30 minutes. And preheat your oven to 200C.
After 30 minutes in the fridge. Line your pastry with greaseproof paper and fill with ceramic baking beans. Cook your pastry for 15 minutes. After 15 minutes, take our the beans and paper and bake your pastry for a further 5 minutes.
Whilst your pastry is baking melt the second measurement of butter in a pan. Add the sugar and mix.
Add the ground almonds, eggs, lemon extract and zest and mix.
Spread you jam onto the cooked pastry and pour your lemony filling onto. Bake for around 35 minutes at 175C.
Once your tart has cooked, leave to cool.
Mix the icing sugar and lemon juice. Drizzle roughly all over you tart and enjoy with ice cream or custard. Delicious.
Recipe by Cook Bake Eat at https://www.cookbakeeat.com/sticky-lemon-bakewell-tart-recipe/