Bakewell Tart

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.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 786
• Protein: 13 g
• Carbs: 71 g
• Fat: 51 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 100 g Strawberry jam (extra or classic) ( smoothed )
• 100 g Minimum butter sweet ( softened )
• 100 g White sugar
• 2 piece Egg ( beaten )
• 16.7 g Wheat flour ( sifted )
• 0.7 tsp Vanilla extract
• 33.3 g Almond with skin optional ( flaked for decoration )
• 100 g Almond powder ( blanched )

Instructions

1. Preparing the pastry base

   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. Creaming the mixture

   In a bowl, cream the softened butter with the white sugar until the mixture is pale and creamy. Stir in the vanilla extract.

3. Making the frangipane

   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. Assembling the tart

   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. Final baking

   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.

Chef's tips

• 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.

Storage

Keep for 3 days at room temperature in an airtight container. Avoid the fridge as it softens the pastry.