Bakewell Tart

A classic British tart: shortcrust pastry base with raspberry jam and delicate almond frangipane topped with sliced almonds.

Ingredients

• 175 g Wheat flour
• 75 g Cold butter
• 2 tbsp Cold water
• 1 tbsp Raspberry jam
• 125 g Butter
• 125 g Caster sugar
• 125 g Ground almonds
• 1 pcs Egg
• 0.5 tsp Almond extract
• 50 g Sliced almonds

Instructions

1. Pastry: sift flour into a bowl and rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Add water and mix until a soft dough forms.
2. Roll out the pastry on a floured surface and line a 20 cm diameter tart tin. Refrigerate for 30 minutes.
3. Preheat the oven to 200 °C.
4. Line the pastry with foil and fill with baking beans. Blind bake for approximately 15 minutes, remove the beans and foil, and dry the base for a further 5 minutes.
5. Spread the base with raspberry jam.
6. Melt the butter, remove from heat and stir in the sugar. Add the ground almonds, egg and almond extract. Pour into the tin and sprinkle with sliced almonds.
7. Bake for approximately 35 minutes. If the almonds brown too quickly, cover the tart with foil.