Bakewell Tart

This delicious recipe was supplied to Love British Food by Seasoned Cookery School. Take a look at their Baking courses now.

Serves: 4-6

Difficulty: Medium

Ingredients

• 250g plain flour
• 1 tsp salt
• 140g unsalted butter, cold and cubed, plus extra for greasing
• 1 egg, beaten
• 2-3 tbsp cold water
• 50g icing sugar
• 200g raspberry jam
• 100g caster sugar
• 100g unsalted butter
• 100g ground almonds
• 1 large egg
• 1/2 tsp Almond Extract
• A handful of flaked almonds
• A handful of fresh raspberries
• Apricot jam, to glaze

Method

1. To make the pastry, place the flour, salt, icing sugar and butter in a bowl and rub together until the mixture resembles breadcrumbs. Add the eggs, then the cold water a little at a time until a ball of dough is formed. Tip the dough out onto a lightly floured surface to knead a little to bring the dough together. Wrap in cling film and rest in the fridge for 30 minutes.
2. Grease an 8 inch round tart tin with butter. After the dough has rested roll out the dough out on a lightly floured surface to the thickness of a £1 coin and gently ease the pastry into the corners of the tin.
3. Spread the jam over the pastry base.
4. To make the frangipane, cream together the butter and sugar then add in the eggs, ground almonds and extract until you have a smooth mixture.
5. Preheat the oven to gas mark 4/160C Fan/180C.
6. Spread the frangipane mixture evenly over the jam then push in the raspberries. Scatter the flaked almonds on top then bake at 160°c for around 35-40 minutes or until risen and golden brown.
7. Leave the tart to cool in the tin until warm, then remove and place on a cooling rack. Heat the apricot jam in a saucepan with a splash of water to make it thinner. Brush the jam onto the tart it finish it off.