Bakewell Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 100 gStrawberry jam (extra or classic) (smoothed)
- 100 gUnsalted butter (softened)
- 100 gWhite sugar
- 2 pcEgg (beaten)
- 16.7 gWheat flour (sifted)
- 0.7 tspVanilla extract
- 33.3 gAlmond with skin (flaked for decoration)
- 100 gAlmond powder (blanched)
Method
A golden, crisp shortcrust pastry holding a layer of tart raspberry jam, topped with a soft, almond frangipane. The scent of warm almonds and butter fills the kitchen as it leaves the oven.
- 1
Line a tart tin with the shortcrust pastry. Prick the base with a fork. Line with baking paper and weights, then blind bake for 10 minutes at 180°C until the edges are firm.
- 2
In a bowl, cream the softened butter with the white sugar until the mixture is pale and creamy. Stir in the vanilla extract.
- 3
Add the eggs one by one, beating vigorously. Gently fold in the ground almonds and wheat flour using a spatula to bind the mixture.
- 4
Spread the raspberry jam evenly over the pre-baked pastry base. Pour the frangipane over it and smooth with a spatula. Scatter the flaked almonds over the entire surface.
- 5
Bake for 25 to 30 minutes. The filling should be well risen, golden brown, and firm to the touch. Leave to cool on a wire rack before slicing.
Frequently asked questions
How do you get this dish right?
- Do not overwork the frangipane after adding the flour to prevent it from becoming elastic.
- If the edges of the tart brown too quickly, cover them with a strip of foil halfway through baking.
How long does this dish keep?
Keep for 3 days at room temperature in an airtight container. Avoid the fridge as it softens the pastry.
