Bakewell tart
A classic British Bakewell tart: crisp shortcrust pastry filled with sweet raspberry jam and almond frangipane, topped with toasted flaked almonds — fragrant, nutty and perfect with tea.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 175 g plain flour
- 75 g chilled butter (for pastry)
- 0.04 l cold water
- 1 tbsp raspberry jam
- 125 g butter (for filling)
- 125 g caster sugar
- 125 g ground almonds
- 1 pcs egg, beaten
- 0.5 tsp almond extract
- 50 g flaked almonds
Directions
- Measure the flour into a bowl and rub in the chilled butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add the cold water (about 2-3 tbsp) and mix to form a soft dough.
- Roll out the dough on a lightly floured surface and use to line a 20cm/8in flan tin.
- Chill the lined pastry case in the fridge for 30 minutes.
- Preheat the oven to 200C (180C fan)/400F/Gas 6.
- Line the pastry case with foil and baking beans and bake blind for about 15 minutes.
- Remove the beans and foil and bake for a further 5 minutes to dry out the base.
- Spread the base of the flan generously with raspberry jam.
- Melt the butter, remove from the heat and stir in the caster sugar.
- Add the ground almonds, beaten egg and almond extract and mix to combine.
- Pour the almond mixture into the jam-lined flan tin and sprinkle over the flaked almonds.
- Bake for about 35 minutes, covering loosely with foil if the almonds brown too quickly.