Bakewell tart

Haloevas

• 200 GRAM FLOUR
• 200 GRAM BUTTER
• 100 GRAM SUGAR
• 3 EGGS
• 100 GRAM ALMOND PASTE
• 6 TBSP JAM

• 250 GRAM SELF-RISING FLOUR
• 50 GRAM WALNUTS, chopped finely
• 3 TBSP SUGAR
• 3 TBSP OLIVE OIL
• 3 TBSP ORANGE JUICE
• 50 GRAM ALMOND PASTE
• 50 GRAM SESAME SEED
• 4 TBSP HONEY
• ICING SUGAR

Knead the flour with half of the butter, 2 tablespoons sugar, 1 egg yolk and 3 tablespoons water. Roll it out and line a pie mold with it. Keep a little dough behind for the top side. Distribute the jam over the dough. Heat the almond paste with the remaining butter 30 seconds in the microwave, add the remaining sugar and 2 eggs. Beat for 3 minutes, using an electric mixer. Pour this on top op the jam. Roll out the remaining dough, cut long strips and arrange them on the top of the tart. Bake the tart 10 minutes at 200 degrees Celsius, turn the heat down to 160 degrees Celsius and bake 20 minutes more.

This tart is named after the Bakewell town in Derbyshire in The Midlands, Great Britain and was first baked around 1820.

Put the flour, walnuts, sugar, olive oil and orange juice together and knead well. Put the dough aside for one hour, roll it out and cut it in squares of approximately 7 centimeters. Mix the honey with the almond paste and the sesame seed and put a teaspoon of the mixture on each square. Bake 20 minutes at 170 degrees Celsius. Sprinkle with icing sugar.