09 Jul 2014

Bakewell Tart

No Comments Baking and Tarts / Pies

Frangipane filled shortcrust pastry shell, strongly flavoured of almonds and packed with homemade raspberry jam. Makes around 8 servings.

Bakewell Tart
Prep time
Cook time
Total time
Serves: 8 servings
Pastry Crust
  • 230g plain flour
  • ½tsp (half) salt
  • 133g unsalted butter
  • 66 caster Sugar
  • 33g ground almonds
  • 1 whole egg, beaten
  • 1 egg yolks
Frangipane Filing
  • 300g ground almonds
  • 115g caster sugar
  • 4 eggs
  • ½ tsp almond essence
  • 2 heaped tbsp Raspberry Jam
  • 40g flaked almonds
Pastry Crust
  1. In a food processor, blitz the flour, salt, butter, sugar and almonds into crumbs.
  2. Add the eggs one at a time to make a smooth dough.
  3. Wrap the dough in cling film and chill overnight.
Frangipane Filing (After chilling)
  1. Preheat the oven to 190C/400F, grease and flour a tart tin.
  2. Mix the ground almonds and caster sugar, then fold in the eggs and almond essence.
  3. Roll out the chilled pastry and line the tin. Prick with a fork then cover with foil and baking beads.
  4. Bake for ~15 min, remove the beads, then spread a generous layer of raspberry jam onto the pastry base.
  5. On top of the jam pour on the almondy, eggy filling. Top off with flaked almonds then bake for ~30 mins until the filling is baked through and the almonds are golden.

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