Bakewell Tart.
You can Cook Bakewell Tart using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients of Bakewell Tart
- What You needis of Pastry.
- What You needis 200 g of Plain Flour.
- It's 1 tbsp of Icing Sugar.
- It's 125 g of Butter.
- Lets Go Prepare 1 of Egg Yolk.
- Lets Go Prepare of Filling.
- It's 180 g of Butter (softened).
- It's 180 g of Caster Sugar.
- What You needis 3 of Eggs.
- Lets Go Prepare 180 g of Ground Almonds.
- What You needis 1 tsp of Almond Extract.
- What You needis 200 g of Raspberry Jam.
- What You needis 25 g of Flaked Almonds.
Bakewell Tart instructions
- 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..
- 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..
- 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..
- 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..