Instructions: Line the small roasting tin with the shortcrust pastry.

Spread the jam evenly over the pastry base. Cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time.

Fold in the ground almonds and ground rice. Add 3 drops almond essence.

Spread the mixture carefully over the prepared pastry case.

Bake the tart on the floor of the roasting oven for 20 minutes.

If the topping is browning too much but not firm to the touch in the centre slide in the cold shelf above and cook for a further 10-15 minutes.

Remove from the oven.

Cool in the tin.

Cut into slices and serve.

Bakewell slices are good to serve as a pudding or as cakes. Bake in the roasting tin and cut into portions.

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