Bakewell Tart
A classic British tart with a buttery shortcrust pastry base, a layer of raspberry jam, and a rich almond frangipane filling topped with flaked almonds. Perfect for afternoon tea or as a crowd-pleasing dessert.
Ingredients
-
butterβ 125 g π§ 131.6 ml π₯ 8.9 tbsp
-
ground almondsβ 125 g 83β pcs
-
plain flourβ 175 g π§ 291.7 ml π₯ 1ΒΌ cup
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chilled butterβ 75 g 5β pcs
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caster sugarβ 125 g π§ 147.1 ml π₯ 10 tbsp
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flaked almondsβ 50 g 33β pcs
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free-range egg, beatenβ 50 g 1 pcs
-
almond extractβ 2.2 g π§ 2.5 ml π₯ Β½ tsp
-
cold waterβ 37 g π§ 37 ml π₯ 2Β½ tbsp
Also in this recipe
- raspberry jam 1 tbsp
Total nutrition
3620 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the pastry, measure 175g plain flour into a bowl and rub in 75g chilled butter with your fingertips until the mixture resembles fine breadcrumbs. Add 2β3 tablespoons of cold water and mix to form a soft dough. Roll out the dough on a lightly floured work surface and use it to line a 20cm flan tin. Chill in the fridge for 30 minutes.
- Preheat the oven to 200Β°C (180Β°C fan / Gas 6). Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and return to the oven for a further 5 minutes to dry out the base.
- Spread 1 tablespoon of raspberry jam generously over the base of the pastry case. Melt 125g butter in a saucepan, remove from the heat, and stir in 125g caster sugar. Add 125g ground almonds, 1 beaten egg, and Β½ teaspoon of almond extract, and stir to combine. Pour the filling into the flan tin and sprinkle 50g flaked almonds evenly over the top.
- Bake for about 35 minutes until golden and set. If the almonds begin to brown too quickly, loosely cover the tart with foil to prevent burning. Allow to cool before serving.
Source:
TheMealDB
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