British·non-vegetarian·medium

Bakewell tart

Name: Bakewell tart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: British
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

Hey there, baking enthusiasts! Today I'm going to walk you through making a delicious Bakewell tart. Trust me, it's easier than it sounds! To start off, you'll need to make the pastry. I remember the first time I made this, I accidentally added too much water and ended up with a sticky mess. So, my tip for you is to add the water a little at a time until the dough comes together nicely. Now for my personal touch - when making the frangipane filling, I like to add a splash of Amaretto for an extra nutty flavor. It's a little secret ingredient that never fails to impress my guests! And here's a unique tip for you - before sprinkling the flaked almonds on top of the tart, toast them in a dry pan for a few minutes. This will give them a lovely, nutty crunch that takes this Bakewell tart to the next level. So there you have it, a scrumptious Bakewell tart that will wow your friends and family. Just remember, if you make a mess in the kitchen, it's all part of the fun! Enjoy baking, you talented pastry chefs!

75 min(prep 30 + cook 45)

4 servings

350 kcal

4.5

Ingredients

Nutrition

350 kcalper serving

Protein6g7%

Carbs40g49%

Fat20g24%

Fiber1g1%

Sugar15g18%

Directions

1
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
2
Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
3
Preheat the oven to 200C/400F/Gas 6 (180C fan).
4
Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
5
For the filing, spread the base of the flan generously with raspberry jam.
6
Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
7
Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

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