Week 21 - Bakewell Tart

Bakewell Tart

This week I made my other grandad's favourite pudding -- Bakewell Tart. It was a lengthy 2-part process as I made my own pastry, but it was worth the effort. It was soon demolished and everyone said it was the nicest Bakewell tart they've ever had! 

Serves: 12

Prep: 40 mins

Cook: 1h 10m

Total time: 1h 50m

For the pastry

200g plain flour
1 tbsp icing sugar
125g butter
1 egg yolk

For the filling

180g butter, softened
180g caster sugar
3 eggs
180g ground almonds
1 tsp almond extract
200g Raspberry conserve jam
25g flaked almonds

1. 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.

2. 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.

3. 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.

4. 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.