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Bakewell Tart

Ingredients

For the pastry

  • 100 g Butter or baking spread
  • 230 g Plain flour
  • 3 tbsp Cold water

For the filling

  • 160 g Butter or baking spread
  • 160 g Caster sugar
  • 1 tsp Almond extract
  • 1 Egg large
  • 160 g Ground almonds
  • 4-5 tbsp Raspberry Jam
  • A handful of Flaked almonds
  • 60 g Icing sugar

Instructions

  1. Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5

  2. To make the pastry rub the butter into the plain flour until it resembles breadcrumbs

  3. Add the cold water and form a dough
  4. Roll out the pastry, line a 9 inch tart tin. Use a fork to prick the bottom of the pastry then chill it in the fridge for 30 minutes

  5. Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes

  6. To make the frangipane cream together the butter and the caster sugar. Then add the egg, almond extract and ground almonds

  7. Take the pastry out of the oven and remove the baking beans and paper. Trim the edges for a neater finish if needed

  8. Bake the pastry again for 10 minutes on the same temperature
  9. Remove the pastry from the oven and reduce the oven temperature to 180C/160C Fan/350F/Gas Mark 4

  10. Spread a layer of the jam on the bottom of the pastry case
  11. Pipe the frangipane over the top and avoid it mixing with the jam, then smooth it out on top. Sprinkle over the flaked almonds
  12. Bake the tart for 45 minutes until golden

  13. When the tart is cool, mix the icing sugar with enough water to get a thick, but pipeable paste. Drizzle or pipe over the tart