Bakewell Tart

• 400 g sablé pastry
• plain flour for dusting
• 150 g unsalted butter

Grease a large 25cm tart tin or 8 individual (8-10 cm) ones.

Roll the sablé pastry on a floured table to 5 mm thick.

Line the tin(s) with the pastry, trim the edges and refrigerate for 1 hour.

Pre-heat the oven to 180°C/gas mark 5.

Cream together the but