Name: Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust recipe by Simran Oberoi Multani at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 5
Ingredients: For the crust: 1 cup wholewheat flour; 1 /2 cup oats flour; ¼ cup ground almonds; 1 tbsp cane sugar; 50 gm butter; For the filling ( texture is like sponge cake frangipane) : 3 tbsp of wholewheat flour and 3 tbsp of all purpose flour; 3 tbsp of ground almonds; ¼ cup butter; ¼ caster sugar; 1 egg (I have excluded the baking powder but if you want you can add 1 tsp of that)

Ingredients Serving: 5

For the crust: 1 cup wholewheat flour
1 /2 cup oats flour
¼ cup ground almonds
1 tbsp cane sugar
50 gm butter
For the filling ( texture is like sponge cake frangipane) : 3 tbsp of wholewheat flour and 3 tbsp of all purpose flour
3 tbsp of ground almonds
¼ cup butter
¼ caster sugar
1 egg (I have excluded the baking powder but if you want you can add 1 tsp of that)

Instructions

Mix the dry ingredients together. Rub the butter (should be cold and cut into cubes) into the dry ingredients till it looks like bread crumbs. If it seems dry use a tablespoon of cold water, only to bring the dough together and cling wrap it.
Keep it in the fridge for 30 minutes.
Line the base of a greased tin with the crust dough and blind bake for 20 minutes at 170 degrees Celsius. Once it is done, spread the strawberry jam evenly over this.
Then whisk together the flours and ground almonds and keep it aside. Beat the butter and the caster sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg into the mix.
Fold the the flour mixture, a spoon at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
Bake it in the preheated oven (same temperature of 170 degrees until the filling is firmly set and browned, about 30 minutes) Sprinkle with confectioner's sugar.

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