Bakewell Tart

Name: Bakewell Tart
Cuisine: British
Ingredients: 200 g Plain Flour; 1 tbsp Icing Sugar; 125 g Butter; 1 Egg Yolk; 180 g Butter (softened); 180 g Caster Sugar; 3 Eggs; 180 g Ground Almonds; 1 tsp Almond Extract; 200 g Raspberry Jam; 25 g Flaked Almonds

Gareth Lent @cook_14122104

Berwick Upon Tweed

A firm favourite of my 4 year old after having it at the local garden center.

#mycookbook

A firm favourite of my 4 year old after having it at the local garden center.

#mycookbook

Gareth Lent @cook_14122104

Berwick Upon Tweed

A firm favourite of my 4 year old after having it at the local garden center.

#mycookbook

A firm favourite of my 4 year old after having it at the local garden center.

Saved

Ingredients

Pastry
200 gPlain Flour
1 tbspIcing Sugar
125 gButter
1Egg Yolk
Filling
180 gButter (softened)
180 gCaster Sugar
3Eggs
180 gGround Almonds
1 tspAlmond Extract
200 gRaspberry Jam
25 gFlaked Almonds

Saved

Steps

1

Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins.
2

Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 mins. Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. Remove from the oven and leave to cool.
3

For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.
4

Bake for 35–40 mins until the frangipane filling is firm and golden brown on top (see Tips, below). Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.

Saved

Cooksnaps

Saved

Gareth Lent @cook_14122104

on May 25, 2020 23:23

Berwick Upon Tweed

Sharing recipes me and my 4 year old make together.Currently furloughed head barista at the amazing Pilgrims Coffee, Holy Island.Full Time husband, full time Dad, part time lunatic.Proud Veggie, Baker, amateur Forager, delving into the fermentation and preserving world.