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FREE FROM... DAIRY

Bakewell tart

RECIPE: GLYNIS MCGUINNESS. PHOTOGRAPH: RIA OSBORNE. STYLING: JENNY IGGLEDEN. FOOD STYLING: GREGOR MCMASTER

Crisp pastry, raspberry jam and a soft, nutty sponge topped with roast almonds – our dairy-free version of this classic is a real treat

SERVES 12 READY IN 55MINS PRICE PER SERVING 51p 400g pack Genius Gluten Free Shortcrust Pastry 150g Chosen by you Raspberry Jam 125g Pure Dairy Free Sunfower Spread 125g caster sugar Few drops almond extract 2 large eggs 125g ground almonds

50g Self Raising Flour, plus extra for rolling 50g faked almonds Icing sugar, to dust 1 Preheat the oven to 190C/ 170C Fan/Gas 5. Knead the pastry lightly, shape into a ball and fatten slightly. 2 Remove the base from a 22cm loose-based fan tin and put on a lightly foured surface. Put the pastry in the middle, then roll it out

to form a circle about 3cm larger than the tin base. 3 Carefully lower the base and pastry into the tin, using your fngers to fold the pastry up the sides. Spread the jam over the pastry base. 4 Beat the sunfower spread, sugar and almond extract together until creamy. Add the eggs, ground almonds and four. Beat until evenly mixed.

5 Put spoonfuls of the mixture all over the jam. Spread into an even layer very gently (to avoid the jam mixing with the almond mixture). Sprinkle over the faked almonds. 6 Bake for 35mins. Leave to cool on a rack. Dust with icing sugar to serve. Each 98g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,703kj High High Med Med 409kcal 26.3g 6.5g 19.2g 0.3g 20% 38% 33% 21% 5% of your reference intake. Typical energy values per 100g: 1,766kJ/422kcal

JUNE 2014 | ASDA.COM/MAGAZINE | 41

Asda Magazine - June 2014  

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