Bakewell Tart
Ingredients
- Shortcrust: 225 g flour, 50 g icing sugar, 150 g cold butter, 1 egg yolk, cold water
- 150 g raspberry jam
- Frangipane: 150 g butter, 150 g caster sugar, 3 eggs, almond and vanilla extract, 150 g almond flour, 30 g flour, pinch of salt
- flaked almonds, for topping
- icing sugar and a little water or milk, for the icing drizzle
Named for the Derbyshire town of Bakewell, this tart layers a thin coat of raspberry jam over a shortcrust base, then fills it with almond frangipane, which bakes up moist and nutty with a golden top. It's finished with flaked almonds and, often, a simple drizzle of icing.
Method
Rub the cold butter into the flour and icing sugar until it resembles breadcrumbs, then bind with the egg yolk and a little cold water into a dough; chill for 30 minutes.
Roll out and line a tart tin; blind bake until pale golden.
Spread the raspberry jam evenly over the base.
Make the frangipane: cream the butter and sugar, beat in the eggs and extracts, then fold in the almond flour, flour and salt.
Spread the frangipane over the jam and sprinkle with flaked almonds.
Bake at 180°C (350°F) for 35-40 minutes, until golden and set.
Cool, then drizzle with a simple icing made from powdered sugar and a little water or milk.
