Bakewell tart
HB-0159 · Hand-built original · British
BritishDessertVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 6¼ oz plain flour
- 2¾ oz chilled butter, cubed
- 2-3 tbsp cold water
- 2 tbsp raspberry jam
- 4½ oz butter, softened
- 4½ oz caster sugar
- 4½ oz ground almonds
- 1 free-range egg, beaten
- 1/2 tsp almond extract
- 1¾ oz flaked almonds
- 1 pinch fine salt
Method
- Make the pastry: rub the chilled butter into the flour and salt until it resembles breadcrumbs. Stir in just enough cold water to bring it together into a dough. Wrap and chill for 30 minutes.
- Heat the oven to 375°F. Roll the pastry out on a floured surface and use it to line a 8 in loose-bottomed tart tin. Trim the edges.
- Line the pastry case with baking paper and baking beans and blind bake for 15 minutes. Remove the paper and beans and bake 5 minutes more until pale gold. Reduce the oven to 350°F.
- Cream the softened butter and sugar until light and fluffy. Beat in the egg and almond extract, then fold in the ground almonds.
- Spread the raspberry jam over the base of the warm pastry case.
- Spoon the frangipane over the jam and level the top. Scatter with the flaked almonds.
- Bake for 30-35 minutes until risen, golden and firm to the touch.
- Cool in the tin for 10 minutes before removing. Serve warm or at room temperature, dusted with a little icing sugar if you like.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).