Bakewell tart
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Ingredients
- 175g/6oz plain flour
- 75g/2½oz chilled butter
- 2-3 tbsp cold water
- 1 tbsp raspberry jam
- 125g/4½oz butter
- 125g/4½oz caster sugar
- 125g/4½oz ground almonds
- 1 free-range egg, beaten
- ½ tsp almond extract
- 50g/1¾oz flaked almonds
Instructions
- For the pastry, rub the chilled butter into the flour with your fingertips until it looks like fine breadcrumbs, then mix in the cold water to bring it together into a soft dough.
- Roll out on a lightly floured surface and use it to line a 20cm flan tin. Chill for 30 minutes.
- Heat the oven to 200°C (180°C fan).
- Line the pastry with foil and baking beans and bake blind for about 15 minutes. Remove the beans and foil and bake 5 minutes more to dry out the base.
- Spread the base generously with the raspberry jam.
- Melt the butter, take it off the heat, and stir in the sugar, followed by the ground almonds, egg, and almond extract. Pour into the case and scatter the flaked almonds over the top.
- Bake for about 35 minutes. If the almonds brown too quickly, lay a sheet of foil loosely over the top to stop them burning.
Adapted from TheMealDB and rewritten in our own words.