Bakewell Tart
A classic British tart with a crisp shortcrust base, raspberry jam and delicate almond frangipane.
Ingredients
- shortcrust pastry400 g
- raspberry jam150 g
- butter150 g
- sugar150 g
- eggs3 pcs
- ground almonds150 g
- wheat flour25 g
- baking powder0.5 tsp
- salt1 to taste
- almond flakes30 g
Instructions
Roll out the chilled shortcrust pastry, line a 23 cm tart tin with it, and prick the base with a fork. Chill the base for 20 minutes, and preheat the oven to 200°C (180°C fan).
Line the pastry with parchment paper, fill with baking beans for blind baking, and bake for 15 minutes. Remove the parchment and beans, then bake the base for another 5 minutes until the bottom is dry and lightly golden.
For the frangipane, beat the softened butter with the sugar until light and fluffy. Gradually add the eggs, mixing well after each addition.
Add the ground almonds, flour, baking powder and salt, and fold gently until combined.
Spread the raspberry jam evenly over the cooled base, then spoon the frangipane on top and smooth the surface.
Bake the tart at 180°C (160°C fan) for 25 minutes. Sprinkle with flaked almonds and bake for a further 5 minutes, until the filling has risen and turned golden.
Let the tart cool in the tin for 15 minutes, then slice and serve.
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