A classic dessert we all know and love – homemade shortcrust pastry, jam, frangipane, almonds… a Bakewell tart!
PREPARATION TIME
Prep Time: 1 hour
Cook Time: 30 minutes
Cooling & Decorating: 2 hours
Total Time: 3 hours 30 minutes
Ingredients
Pastry
175 g plan flour
100 g unsalted butter (cold and cubed)
1 tbsp icing sugar
1 egg yolk
Filling
125 g unsalted butter
125 g caster sugar
125 g ground almonds
1 tsp almond extract
1 medium egg
200 g raspberry jam
50 g flaked almonds
Topping
75 g icing sugar
1–3 tsp water
25 g flaked almonds (toasted)
freeze dried raspberries (optional)
Grams – Ounces
Instructions
Pastry
Add the flour and icing sugar to a large bowl. Add the cold and cubed unsalted butter and rub the mixture together with your fingertips until it resembles breadcrumbs.
Add the egg yolk, and 1 tbsp of cold water into the bowl and mix with your hand or a spatula until the pastry dough comes together – it may take a bit of kneading.
Alternatively, add the ingredients to a food processor and blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!
Grease & flour a 9″/23cm loose bottomed tart tin – Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).
Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!
Preheat the oven to 200ºc/180ºfan – Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘Blind’ for 15 minutes.
After 15 minutes, remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden!
Once baked, leave to cool as you make the filling.
Filling
In a large bowl, melt the butter until smooth.
Add the caster sugar, ground almonds, almond extract and egg and mix with a spatula to combine.
Loosen the jam by mixing in a separate bowl, and then spread over the baked pastry case.
Pour over the almond filling.
Sprinkle over the flaked almonds and bake in the oven for 30-35 minutes, or until there is an ever so slight wobble in the middle. Once baked, leave to cool fully.
Topping
Once the bakewell tart has cooled – carefully remove from your tart tin.
Mix the icing sugar with the water, one tsp at a time until it is a thick paste.
Drizzle the icing over the bakewell tart.
Sprinkle on some toasted flaked almonds and/or freeze dried raspberries if you fancy!
Notes
You can use shop-bought shortcrust pastry if you fancy – follow the same baking steps.
You can use any flavour jam you fancy!
This will last in the fridge for 3+ days
It is best served as it is, but you can serve it with custard, cream or even a scoop of ice cream!
I use this loose bottomed tart tin!
