Bakewell tart
Ingredients
160g Plain flour
50g granulated sugar
115g cold unsalted butter, cubed
1 egg yolk
30-45ml cold water
For the filling:
125g raspberry jam
100g ground Almonds
100g granulated sugar
55g unsalted butter, softened
2 eggs
5ml almond extract
30g sliced almonds (optional)
Instructions
1
Preheat your oven to 175°C. Grease a 9-inch tart pan with butter or cooking spray. On this occasion I used an enamel dish as it suits my purpose. Just make sure that your dish suits the amounts given in the recipe, or adjust as needed.
2
In a mixing bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. You can blitz in a food processor as well.
3
Add the egg yolk and 2 tablespoons of cold water to the flour mixture. Mix until the dough comes together. Add more water, if needed, to form a smooth dough.
4
Roll out the pastry dough on a lightly floured surface to fit the tart pan. Press the dough into the bottom and sides of the pan. Trim any excess dough hanging over the edges.
5
Spread the raspberry jam evenly over the bottom of the pastry crust.
6
In another bowl, mix together the ground almond, sugar, softened butter, eggs, and almond extract until well combined.
7
Pour the almond mixture over the raspberry jam in the tart crust, spreading it out evenly.
8
If using sliced almonds, sprinkle them over the top of the tart.
9
Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
10
Allow the Bakewell tart to cool completely before slicing and serving.
11
Mmmm Yums. Bakewell Tart Cosykitchencorner style.
