Gluten free Bakewell Tart
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sweet Shortcrust pastry base with sweet jam and an Almond frangipane filling and topped with feathered icing.
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Beat together butter and sugar
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until it looks light and fluffy
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Beat in eggs gradually to butter and sugar mixture
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Fold in ground almonds
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Spread jam evenly on the pre prepared pastry base
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Spoon in sponge mixture
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Bake in the oven for 35-40 minutes. Then add icing
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