Bakewell tart
SERVES
12
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Baking
Method
Mix the flour and salt together and rub in the cold butter until it looks like rough breadcrumbs, do not over mix.
Stir the 55g of sugar into one of the eggs, mix it lightly until it begins to dissolve. Add this to the flour with a fork.
Bring everything together with your hands then rest the pastry for an hour in the fridge or overnight.
Heat your oven to 200°C and prepare a 9in round tin.
Roll the pastry to fit the tin and gently press it into the base. Cover with a layer of parchment and some beans to weight it down.
Bake blind for a quarter of an hour and remove, set aside to cool a little.
Cream the 125g of soft butter and 125g of caster sugar together until pale.
Add the ground almonds, one egg, the orange zest and the almond essence and mix together well.
Spread the jam over the pastry case and then spoon the almond mixture on top, level out with a palette knife.
Sprinkle with the slivered almonds and bake at 180°C for 30 to 35 minutes until golden on top and a skewer comes out clean.
Ingredients
225g flour
1 pinch of salt
140g cold butter, cut into cubes
55g plus 125g caster sugar
2 eggs, lightly beaten
125g butter at room temperature
125g ground almonds
zest of 2 oranges
1 tsp almond essence
1 tbsp raspberry jam
handful of slivered almonds
Method
Mix the flour and salt together and rub in the cold butter until it looks like rough breadcrumbs, do not over mix.
Stir the 55g of sugar into one of the eggs, mix it lightly until it begins to dissolve. Add this to the flour with a fork.
Bring everything together with your hands then rest the pastry for an hour in the fridge or overnight.
Heat your oven to 200°C and prepare a 9in round tin.
Roll the pastry to fit the tin and gently press it into the base. Cover with a layer of parchment and some beans to weight it down.
Bake blind for a quarter of an hour and remove, set aside to cool a little.
Cream the 125g of soft butter and 125g of caster sugar together until pale.
Add the ground almonds, one egg, the orange zest and the almond essence and mix together well.
Spread the jam over the pastry case and then spoon the almond mixture on top, level out with a palette knife.
Sprinkle with the slivered almonds and bake at 180°C for 30 to 35 minutes until golden on top and a skewer comes out clean.
