In the KITCHEN

An ideal recipe for March, you can enjoy this easy-peasy Bakewell Tart warm with lashings of custard, or cold with a slather of cream... and with Jus-Rol Pastry, it’s a cinch!

Easy Bakewell Tart

Preparation Time: 15 minutes. Cooking time: 45 minutes. Served 6.

1 x 320g Jus-Rol Shortcrust pastry sheet • 170g unsalted butter, softened 170g caster sugar • 170g ground almonds • 4 large free range eggs • 1 tsp vanilla extract 4 tbsp raspberry jam • 30g flaked almonds or more to decorate

Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.

Preheat the oven to 200°c or 180°c for fan-assisted ovens, gas 6. Unroll the pastry to line a 23cm flan case. Place baking or greaseproof paper on top, fill with baking beans and bake for 12-15 minutes. Reduce the temperature to 190°c or 170°c for fan assisted oven, gas 5.

Meanwhile combine the butter, sugar and almonds and then beat in the eggs and vanilla. Spread the base of the pastry case with jam and when the pastry is completely cool spread the almond mixture evenly over the jam and scatter over the flaked almonds.

Bake in the oven for 25 minutes, until the filling is golden brown and set in the middle. If the filling appears to ‘wobble’, then return to oven for 5-10 minutes. If the top is getting too brown, lower the temperature by 10 degrees. Serve warm or cold, dusted with icing sugar.

Once cool, the tart can be cut into slices put in an airtight container and frozen for up to a month. For a fruity treat, scatter fresh raspberries over the jam before adding the almond filling. n

A story of the forest from Glenmorangie with woodland botanicals

A Tale of the Forest is the Highland distillery’s first whisky crafted from barley kilned with woodland botanicals...

A new special edition whisky from the Highland distillery, created by Director of Whisky Creation (what a job title), Dr Bill Lumsden, right. Bill has brought back an ancient method of kilning barley with botanicals. In this case, he chose juniper berries, birch bark and heather flowers, reflecting all of these flavours and many more, £75 / 70cl / 46% ABV.