Sometimes there are those recipes that exceed all expectations. Then there is Bakewell Tart. All my recipes I have posted so far are from a school project from a few years ago, a recipe book on all my favourite foods- needless to say there has been a lot of baking since then but a lot of it sadly undocumented. Not anymore!
Like most baking, the recipes are bakewell vary- from size to topping (I find many recipes for tartlets destined for afternoon tea are iced) but usually they have a sweet shortcrust base, jam layer and a frangipane (almond sponge) filling- what ever version you make I am sure it will be delicious! According to Wikipedia (reliable, I know) there is a Bakewell Pudding one must be sure not to mix it up with. Perhaps this is something I will have to make and post!
Anyhow, here is the recipe 🙂 Note, yes, I did use pre made pastry for this. You can sleep soundly knowing that this is no longer the norm for me, and you can use either homemade or store bought as you wish!
375g sweet short crust pastry
2 Tbsp sugar
1 Tbsp water
1 cup sugar
200g ground almonds
zest of one lemon
1 tsp vanilla essence
¼ cup flour
scant ¼ cup raspberry jam
½ cup flaked almonds
Preheat the oven to 200°C. Grease a 25cm diameter tart tin.
Roll out the pastry to 5 mm thick. Gently place on top of the tart tin and carefully press the pastry into the corners. Trim and fill in the gaps. Place a sheet of baking paper or tin foil and fill with blind baking beans or rice. Bake for 10 minutes. Remove from the oven and take out the blind baking beans and baking paper. Bake for a further 5 minutes, until golden. While the pastry is browning, place the sugar and water in a saucepan and heat until the sugar has dissolved. Turn off the heat. Remove from the oven and cool for 5 minutes. Turn the oven down to 180°C. Brush the sugar syrup on the inside of the pastry shell. Cool the shell completely.
Soften the butter. Beat with the sugar until light and fluffy. Beat the ground almonds in well. Add eggs one at a time, mixing well after each addition. Gently mix in the zest, vanilla essence and flour. Spread the jam on the bottom of the tart shell, making sure it doesn’t touch the sides. Carefully spoon the filling on top and spread it around so it touches the edge and is even. Sprinkle the flaked almonds on top. Bake for 40 minutes, until the top is firm to the touch and brown on top. Cool completely before eating.
Have a lovely weekend!