Baked Tart Recipe

175 g/6 oz/1.5 cups plain (all-purpose) flour
A pinch of salt
200 g/7 oz/scant 1 cup hard block margarine, diced
Cold water, to mix
45-60 ml/3-4 tbsp raspberry jam (conserve)
75 g/3 oz caster (superfine) sugar

2 large eggs
50 g/2 oz/1 cup plain cake crumbs

1.5 ml vanilla essence (extract)

Method:

Sift the flour and salt into a bowl. Add 75 g/3 oz of the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface, roll out and use to line a 23 cm/9 in pie plate. Decorate the edge with the prongs of a fork.

Spread the jam over the base, avoiding the rim. Beat the remaining margarine in a bowl with the caster sugar. Beat in the eggs, then the cake crumbs and vanilla essence. Spread over the jam. Place the pie plate on a baking (cookie) sheet and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 35 minutes until just set and golden brown. Serve warm.