Bakewell tart

I love making this bakewell tart, it always looks perfect, and it's devoured within minuets for putting it out on display in the cafe.

300g Shortcrust pastry
110g Sugar
110g Margarine
110g Ground almonds
50g  Ground rice
2 eggs eggs
1 tsp Almond essence
6 tbsp Jam
110g Icing sugar + 4 tbsp boiling water
Handful Toasted flaked almonds

Line a 9" flan tin with the pastry and blind bake for 12 mins, remove the baking beans and bake the pastry for a further 8 mins.
Whilst the pastry is baking whisk together the sugar and margarine, then add the ground almonds, ground rice, eggs and almond essence and whisk together.
Spread jam over the blind baked pastry and top with the almond mixture. 
Bake at 170 C for 25 mins until golden.
Once cool, spread over the icing and cover with toasted flaked almonds.

Simple Tart perfection!