2019. Bakewell Tart

This Bristish classic is an almond tart that first has a layer of tangy raspberry jam before adding the frangipane in a crispy shortcrust pastry shell. Topped with a crinkly sugar glaze, it was a perfect bite with some plain steaming black coffee.

Ingredients:

Shortcrust Pastry:

250g flour

125g cold butter, cubed

60-80ml cold water

Almond Frangipane & Jam Filling:

300g raspberry jam

200g butter, softened

200g sugar

4 large eggs

½ tsp almond extract

100g ground almonds

25g flour

A handful of flaked almonds

Topping:

250g icing sugar

1-2 tbsp warm water

Method:

Make the Pastry: Rub the flour and cold butter together using your fingertips until it resembles a fine crumb. Gradually add the cold water and bring the mixture together into a smooth, workable dough. Roll out the dough on a lightly floured surface to roughly 3-5mm thick. Press into your tart tin, trim the excess, and chill in the fridge for 15-30 minutes. Line the pastry with baking paper and pie weights (or dry rice), and blind bake at 180°C (350°F) for 15 minutes. Remove the paper/weights and bake for another 5 minutes until golden. 

Assemble and Bake: Let the pastry shell cool slightly, then spread an even layer of raspberry jam across the bottom. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one by one, along with the almond extract. Fold in the ground almonds and the 25g of plain flour until you have a smooth frangipane batter. Pour and spread the almond mixture over the jam layer. Top with flaked almonds. Bake at 180°C (350°F) for 25–35 minutes until the sponge is golden brown and set in the center. Let it cool completely in the tin.

The Glaze: Mix the icing sugar with a splash of warm water to create a thick but pourable glaze. Drizzle over the completely cooled tart and let set for 20 minutes before slicing.

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