Bakewell tart


A sweet shortcrust pastry filled with raspberry jam, almond-flavoured sponge, and topped with flaked almonds.


Am I the only one who doesn't like Bakewell tarts? When I was a kid, I hated Bakewell slices, the strong almond taste from the sponge literally gave me a headache and here I am writing a blog post about them. I think the lockdown has made me go crazy. To make things slightly more social at work while everyone is working from home, they have created the Bake Off Challenge, and the first task was to make something British! I thought everyone else would make a Victoria Sponge or scones, so I went the other route to making something I didn't like and won't end up being eaten all by me. After tasting the Bakewell tart again, it wasn't so bad, but I think that's because it's homemade and not chucked full of almond extract.




 

Makes: 12 slices | Prep time: 40 minutes | Baking time: 1hr 15 minutes

 

Ingredients


Pastry

  • 200g plain flour

  • 1tbsp caster sugar

  • 125g cold unsalted butter, cubed

  • 1 egg yolk

  • 2tbsp cold water


Filling

  • 180g unsalted butter, softened

  • 180g almond flour

  • 140g caster sugar

  • 3 eggs

  • 1 tsp almond extract

  • 150g raspberry conserve

  • 30g flaked almonds

  • Icing sugar to decorate (optional)


Directions

  • Sieve the plain flour and caster sugar in a bowl, add the unsalted butter to the bowl and rub with your fingers to create a texture like breadcrumbs. Add the egg yolk and water and mix to a firm dough.

  • Roll out onto a lightly floured surface and use to line a 23cm loose-based, fluted tart tin. Chill for 15 minutes.

  • Pre-heat your oven to gas mark 4, 180°C, fan 160°C. Put parchment paper in the tin and place baking beads on top of the paper. Bake the pastry case 'blind' for 15 minutes. Remove the paper and baking beads and continue to cook for a further 10 minutes or until light golden brown. Remove from oven and allow to cool completely.

  • For the filling, mix together the sugar and butter until pale in colour. Beat in the eggs one at a time, then stir in the almond flour and almond extract.

  • Spread the raspberry conserve over the base. Spread the almond filling evenly on top and then sprinkle with the flaked almonds.

  • Bake for 40-45 minutes until the filling is firm and golden brown on top. Allow to cool slightly and serve while warm or cool completely in the tin.

  • Carefully remove from the tin and decorate with icing sugar.




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