Bakewell tart

1. Switch on your oven to 180 degrees or gas mark 4. Butter a sandwich tin/12 piece bun tray. Keep your made up pastry in the fridge while you make the filling...

2. Cream together the marg and sugar till well mixed and smooth.

3. Slightly beat the egg and then add to the marge/sugar mixtue, I prefer to use a large whisk.

4. Next, add the ground rice, ground almonds and the almond extract to the mixture and blend well. You will now have a sticky, almond smelling paste. Cover and refrigerate.

5. Now for the 'put together'...

6. Get that pastry from the fridge you made earlier, Roll out using as little flour as possible (one way to do it without flour is to sandwich between two sheets of cling film). Use the back of a knife for the large tart to, once you've placed into the tray and pressed into place, remove the excess pastry. Use a pastry cutter for the tartlets and press into place.

7. Now, spread the jam on the bass of the tart, use the back of a spoon for ease.

Get the almond filling and spread evenly on the jam be carefully not to dislodge the jam. To do this use large 'Dollops'.

8. Top withe the almonds or cherries.

9. Bake for 20/25 min or until golden.
Let your tart cool slightly on a wire tray
Enjoy with custard or a dollop of icecream