Bakewell Tart 6oz shortcrust pastry (could use Pepperidge farm sheets or pie crusts) 2 tbsp raspberry jam 2oz margarine 2oz caster sugar 1 egg 1oz self-raising flour 2oz ground almonds 1 tbsp milk Few drops of almond essence To decorate: flaked almonds Roll out pastry. Line 20cm (8in) pie dish. Trim edges and reserve pastry. Spread jam over base of pastry. Cream together margarine and sugar. Beat in egg, fold in flour, ground almonds, milk and essence. Spread mixture evenly over jam. Roll out pastry trimmings and cut into 12mm (1/2in) strips. Lay criss-cross over tart, seal edge with water. Arrange flaked almonds between pastry strips. Bake until golden brown. 375 F 20=30 mins 200°C 20-30 mins.

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Grandma's English Pie Recipes